Dinner today was veggie mexican quesadillas.
We adults had quesadillas for dinner last night so I removed some of the mix before adding the salt and chilli so that i could make some for Joshua.
The filling was sautéed onion, red and green peppers, tomato and black beans plus some grated courgette and carrot (not a traditional ingredient but we have loads to use up as we have a glut from growing them in our little veg patch) with garlic, smoked paprika, ground cumin and dried oregano (plus chilli and salt for the adults).
To make, place a tortilla wrap in a dry pan, add the mix plus grated cheese to one half of the wrap, fold over other half and after a few minutes flip the whole thing over to toast the other side. Remove from the pan, leave to cool slightly for a couple of minutes then slice into wedges.
Cheese & Apple Quesadillas
Joshua had apple and cheese quesadillas for dinner today - building on the success of the Mexican quesadillas and inspired by the river cottage baby and toddler cookbook recipe.
They were much simpler to make than the Mexican quesadillas and I actually think the texture was better as they hold together more.
To make, grate some apple, squeeze out the excess moisture and add some grated cheese. Sprinkle the mix on half a tortilla wrap in a dry pan, fold over the other half and after a few minutes, once the cheese has started to melt, flip it over. Remove from the pan, leave to cool slightly, then cut into wedges or slices.
It was served with broccoli and kale mixed with cream cheese.
