QUESADILLAS

Crispy, golden and warm, these are the ultimate hand-held snack and insanely delicious too!

SPANAKOPITA QUESADILLAS PREP + COOK TIME 35 MINUTES MAKES 4

Heat 2 teaspoons oil in a large heavy−based non−stick frying pan over medium heat. Cook 1 small (100g) finely chopped red onion, 1 clove crushed garlic and 200g coarsely chopped baby spinach leaves, stirring, for 2 minutes or until softened. Transfer to a large bowl; cool. Add 2 beaten eggs, 100g crumbled fetta and 2 tablespoons finely chopped dill; stir to combine. Wipe pan clean with paper towel; heat pan over low heat. Working with 4 wholegrain tortillas (160g), one at a time, spread a quarter of the spinach mixture over one half of a tortilla; fold over to enclose filling. Repeat with remaining spinach mixture and tortillas. Cook quesadillas, in batches, for 3 minutes each side or until warmed through and golden.

MINTED GOAT’S CHEESE PREP + COOK TIME 15 MINUTES MAKES 2

Cut two 25cm pieces of baking paper; place on a work bench. Place 1 tortilla on each piece of paper. Place 1 cup (120g) frozen peas in a heatproof bowl; cover with boiling water. Stand for 3 minutes; drain. Process peas, 2 finely chopped green onions, ¼ cup mint leaves and 2 tablespoons each lemon juice and olive oil until chopped. Season. Spread pea mixture between tortillas; scatter with 75g crumbled goat’s cheese. Top each with another tortilla; press down to seal slightly. Heat a chargrill plate over medium−high heat. Cooking one at a time, lift quesadilla on paper onto grill; cook for 2 minutes each side or until grill marks appear. (Alternatively, place in a baking− paper−lined sandwich press for 4 minutes.) Cut into wedges.

SPICY BEANS & TOFU PREP + COOK TIME 15 MINUTES MAKES 2

Cut two 25cm pieces of baking paper; place on a work bench. Place 1 gluten−free tortilla on each piece of paper. Spread ½ cup (120g) refried beans between tortillas, then top with 100g finely chopped firm tofu and 100g chopped roasted red capsicum. Top each with another tortilla; press down to seal slightly. Heat a large chargrill plate over medium−high heat. Cooking one at a time, lift quesadilla on paper onto grill. Cook for 2 minutes on each side or until grill marks appear and filling is warmed through. (Alternatively, place in a baking− paper−lined sandwich press for 4 minutes.) Serve topped with 1 medium (250g) avocado mashed with 2 teaspoons lime juice and drizzled with Mexican hot sauce. Cut into wedges.

MUSHROOM & HALOUMI PREP + COOK TIME 35 MINUTES MAKES 4

Slice 350g mushrooms. Heat 1 tablespoon oil in a frying pan over high heat; cook 1 small (80g) finely chopped onion and 2 cloves crushed garlic for 5 minutes. Stir in 1 teaspoon each ground cumin and sumac and ½ teaspoon chilli flakes; cook for 1 minute, transfer to a bowl. Heat 1½ tablespoons oil in same pan; cook mushrooms in two batches, for 5 minutes each batch or until golden. Add to onion mixture; cool. Stir in 100g grated haloumi, 60g baby spinach leaves and 2 tablespoons toasted pine nuts. Season. Preheat a sandwich press. Place 4 spinach tortillas on a work bench. Top half of each tortilla with mixture. Fold over to enclose filling. Spray with cooking−oil spray. Cook in sandwich press for 4 minutes or until golden.