Recipes Carrot and Leek Quesadillas 5.0 (4,527) Add your rating & review This fantastic vegetarian quesadilla is made with a vitamin-rich carrot and leek mixture, cheddar cheese, Sriracha and honey. Perfect with salsa and guacamole. Slideshow: Healthy Mexican Dishes By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Updated on November 23, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Total Time: 30 mins Yield: 4 Ingredients 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) Directions 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. Make Ahead The carrot-leek mixture can be stored in the refrigerator for up to 3 days. Notes One Serving: 261 cal, 11 gm fat, 5 gm sat fat, 32 gm carb, 5 gm fiber, 11 gm protein. Serve With Salsa and guacamole. Rate it Print