Recipes

Quesadilla with spicy mushroom, piquante pepper and wholegrain mustard

Quesadilla with spicy mushroom, piquante pepper and wholegrain mustard

Ingredients

For 4

Quesadilla

  • 20 ml olive oil
  • 6 large brown mushrooms, sliced
  • 0.5 punnet baby button mushrooms, halved
  • 0.5 chilli, finely chopped
  • 5 ml ground coriander
  • 2 ml ground ginger
  • 15 ml lime juice
  • 8 tortilla wraps
  • 16 piquant peppers
  • 20 ml whole grain mustard
  • 250 ml ricotta cheese
  • 1 handful fresh basil

Quesadilla with spicy mushroom, piquante pepper and wholegrain mustard Method

  1. Heat the olive oil in a pan, fry the mushrooms on both sides until golden, Add the chilli, coriander, ginger and lime juice, Toss together and set aside.

    Arrange the mushrooms, piquant peppers, mustard, wholegrain mustard and ricotta cheese onto four of the tortilla wraps. Tear the basil and arrange onto the quesadillas, Place another tortilla wrap over the filling and place onto a grid over hot coals. Braai on both sides until the tortilla is golden and crisp.
     
    Cooks tip: for a more indulgent option, add 250ml grated mozzarella cheese to the quesadillas
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