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Cheesy Mushroom and Leek Quesadillas

Cheesy Mushroom and Leek Quesadillas

with Mexican spices
4.0(28)
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Get 50% off your first box!
Calories
: 
564 kcal
Protein
: 
23.8g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Wheat
  • Cereals containing gluten
  • Milk
Serving amount

250 grams

Mushrooms

1 unit(s)

Leek

2 unit(s)

Garlic

120 grams

Salad Leaves

2 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

8 unit(s)

Tortilla

(Contains: Wheat, Cereals containing gluten)

50 grams

Grated Cheese

(Contains: Milk)

50 grams

Cream Cheese

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2361 kJ
Energy (kcal)564 kcal
Fat21.3 g
of which saturates12.7 g
Carbohydrate71.9 g
of which sugars11.2 g
Dietary Fiber30.6 g
Protein23.8 g
Salt3.2 g
Trans Fat0.1 g
Potassium231 mg
Calcium83.8 mg
Iron0.8 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°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.
  • 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 and season with salt and pepper.
  • Cook until softened, 6-8 mins, stirring occasionally. Add half the vinegar and let it evaporate for 1-2 mins.
  • Add the cream cheese to the pan and stir for 1-2 mins, or until it melts and binds the vegetables.
Bake in the Oven
3
  • Place the tortillas on a lined baking sheet tray and spread the vegetables over half of their surface.
  • Sprinkle with grated cheese, then fold each tortilla in half.
  • Drizzle some oil and bake for 5-8 mins in the top of the oven, or until the quesadillas are golden brown and the cheese is melted.
  • Just before serving, trim the salad leaves, then thinly slice or tear into bite-sized pieces.
  • Toss the salad leaves with the remaining red wine vinegar and a drizzle of oil. Season to taste with salt and pepper. 
Divide and Serve
4
  • Serve the quesadillas between plates with the tossed salad on the side.
Meal right image

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