Main courses
Vegetable Quesadillas
Serves 4
Prep Time
1 hour
Cooking TIme
20 minutes
Ingredients
- 8 wraps
- 500 g baby spinach
- ½ head of pointed cabbage
- 2 red chili peppers
- 2 shallots
- 3 cloves of garlic
- 3 tbsp olive oil
- 3 tbsp white wine vinegar
- 1 tbsp honey
- 5 sprigs red basil
- 8 slices Kerrygold® Mature White Irish Cheddar Slices 180g
Directions
- Finely shred the pointed cabbage. Chop the chili and the basil leaves.
- In a bowl, combine the cabbage, chili, and basil with the vinegar, honey, salt, and pepper. Mix well and set aside to marinate for at least 1 hour, allowing the flavours to develop.
- Wash and dry the spinach thoroughly.
- Slice the garlic thinly and finely dice the shallots. Heat the olive oil in a large pan over medium heat, then sauté the shallots and garlic until lightly golden.
- Reduce the heat slightly, add the spinach, and cook until wilted. Remove from heat and set aside.
- Drain any excess liquid from the marinated cabbage and adjust the seasoning with salt and pepper if needed.
- Lay the wraps on a work surface. Place slices of cheese over one half of each flatbread, then top with the cabbage and spinach mixture and fold over.
- Toast the quesadillas on a preheated grill or in a pan until golden brown and the cheese has melted.
- Cut in half and serve immediately. A fresh tomato salsa makes an excellent side.
