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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 

August 2013

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Credit: © Phoebe Lapine

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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