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Cheesy Mushroom and Leek Quesadillas with Chorizo

Cheesy Mushroom and Leek Quesadillas with Chorizo

with Mexican spices
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
:Ā 
706 kcal
Protein
:Ā 
30g protein
Total
:Ā 
20 minutes
Difficulty
:Ā 
Easy
Allergens:
  • Sulphites
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

250 grams

Mushrooms

1 unit(s)

Leek

2 unit(s)

Garlic

60 grams

Salad Leaves

2 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

8 unit(s)

Tortilla

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

50 grams

Grated Cheese

(Contains: Milk)

50 grams

Cream Cheese

(Contains: Milk)

90 grams

Chorizo

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2953 kJ
Energy (kcal)706 kcal
Fat31.5 g
of which saturates13.4 g
Carbohydrate74.4 g
of which sugars8.4 g
Dietary Fiber32 g
Protein30 g
Salt3.8 g
Trans Fat0.1 g
Potassium336.6 mg
Calcium67.9 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
ā€¢Grater
ā€¢Baking Sheet with Baking Paper

Cooking Steps

Get Prepped
1
  • Preheat your oven to 220Ā°C/200Ā°C fan/gas mark 7.
  • Thinly slice the mushrooms.
  • Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
  • Peel and grate the garlic (or use a garlic press).
Time to Fry
2
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the leek, Mexican spice mix, garlic and mushrooms. Season with salt and pepper.
  • Cook until softened, stirring occasionally, 6-8 mins. Add the chorizo for the final 3-5 mins. Add half the vinegar and allow to evaporate, 1-2 mins.
  • Add the cream cheese to the pan and cook until it melts and binds the veg, 1-2 mins.

TIP: Add a splash of water to loosen the cream cheese if necessary.

Bake in the Oven
3
  • Place the tortillas on a lined baking tray.
  • Spread the mushroom mixture over half of their surface, sprinkle with cheese, then fold each one over on itself.
  • Drizzle with oil and bake on the top shelf of the oven until the tortillas are golden and the cheese is melted, 5-8 mins.
  • Just before serving, trim half the salad leaves (per 2P), then chop or tear into bite-sized pieces.
  • Toss the salad leaves with remaining vinegar and a drizzle of oil. Season to taste with salt and pepper.
Divide and Serve
4
  • Divide your quesadillas between plates.
  • Serve the tossed salad on the side.
Meal right image

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