Leftover vegetables such as carrot, turnip, celeriac, red and yellow peppers (diced)
250g crowdie cheese
150g cheddar cheese, grated
2 red chillis, seeds removed
6 cloves of garlic, crushed, or 2 teaspoons garlic puree
2 inch piece of ginger, peeled and finely chopped
1 medium red onion, peeled and sliced
1 ½ tsp cumin seeds
1 tsp ground cumin
1 tsp paprika
6 spring onions, finely sliced
50g fresh coriander, roughly chopped
Juice and zest of one lime
3 tbsp tomato ketchup
Olive oil for roasting, vegetable oil for frying
Salt to taste
Preheat the oven to 180c/160cfan/350f/Gas
In a bowl, toss the root vegetables with the peppers, chilli, cumin seeds and paprika and a pinch of salt with the olive oil. Place on a baking tray and roast for 20 minutes.
Meanwhile, heat a splash of oil in a frying pan on medium heat. Just when it starts to smoke, add the onions and fry for 2 minutes. Whilst stirring, add your garlic, chilli, ginger and ground cumin. Cook for 5 minutes whilst stirring. If it starts to stick, add 3 table spoons of water and keep cooking for the rest of the 5 minutes.
Remove from the heat and place in a bowl and cool for 5 minutes. Add the ketchup, coriander, lime juice, spring onion and cheese and gently mix.
Once the root veg is done, remove from the oven and leave to cool for 5 minutes. Mix the root vegetables with the cheese mixture and taste. Adjust with salt and pepper if needed.
Place a tortilla on the work surface and spread 1/8 of the mix over it.
Fold over the other half of the tortilla so that you have a half circle. Repeat with all the other tortillas.
Heat a non-stick frying pan over a medium heat with a splash of veg oil in it.
Place your filled tortilla in the pan (or two if you have space) and cook for 2 to 3 minutes before carefully flipping over and frying for a further 2 to 3 minutes. Both sides should be lovey and browned - and a little crispy!
Serve with salad of your choice and guacamole and salsa.
TIP: If there is any mix left it will keep in the fridge for two days to be used again, or it's great on baked potatoes or in an omelette . The quesadillas can also be kept in the fridge up to a day in advance, so it’s a great party food to have at the ready!