Carrot and Leek Quesadillas
- TOTAL TIME: 30 MIN
- SERVINGS: 4
This fantastic vegetarian quesadilla is made with a vitamin-rich carrot and leek mixture, cheddar cheese, Sriracha and honey. Perfect with salsa and guacamole.
- 2 tablespoons olive oil
- 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
- 4 carrots (8 ounces), shredded (2 cups)
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1 teaspoon honey
- 1/2 teaspoon Sriracha or hot sauce
- 1 tablespoon fresh lime juice
- Four 7-inch fat-free flour tortillas
- 3 ounces sharp cheddar cheese, freshly grated (3/4 cup)
- In a medium nonstick skillet, heat 1 tablespoon of the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Stir in the carrots and cook until the vegetables are nearly tender, about 4 minutes. Add the cumin, sea salt, honey, Sriracha, lime juice and 1/4 cup of water. Continue to cook until the liquid is absorbed and the carrot mixture is tender, about 3 minutes.
- Arrange the tortillas on a work surface. Sprinkle 1 tablespoon of cheese over half of each tortilla. Top each with the carrot mixture. Divide the remaining cheese between the tortillas and fold them in half, pressing to help them stick together.
- Wipe out the skillet and brush lightly with half of the remaining 1 tablespoon of olive oil. Cook 2 of the quesadillas over moderately high heat, turning once, until browned and the cheese is melted, about 2 minutes per side. Repeat with the remaining oil and quesadillas. Cut each quesadilla in half and serve.
Add a Comment
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.