With the greasy, cheesy sauces and calorie-bomb fillings that usually come with nachos and quesadillas, hitting four-figure calories in a single meal is almost guaranteed. But with this homemade vegetable-and-cheese quesadilla, you can get all the flavour you want without the extra calories.
Makes 4 servings
Nutrition (per serving, estimated)
- Energy: 443 kcal
- Protein: 22 g
- Fat: 25 g
- Carbohydrate: 31 g
- Fibre: 4 g
Estimated values.
Ingredients
- ½ tbsp vegetable oil
- 110 g sucuk (Turkish sausage)
- 1 small red onion (cubed)
- 110 g mushrooms (stems removed and chopped)
- 1 large red pepper (cut into thin strips)
- 1½ cups grated light cheese
- Salt and black pepper
- 4 medium whole-grain tortillas
- Guacamole (you can buy it ready-made)
Method
Heat a wide pan over medium heat. Drizzle in the oil, warm it briefly, then add the chopped sucuk and cook, turning occasionally with a wooden spoon, until you’re sure it’s done. Pour off any excess fat left in the pan. Return the pan to the heat and add the onion, mushrooms, and peppers. Season with as much salt and pepper as you like and cook, stirring occasionally, until the vegetables turn golden brown. Spread half the grated cheese over two of the tortillas. Divide the vegetable mixture over the cheese-topped tortillas, then scatter the remaining cheese over the mixture and cover with the other tortillas. Warm the assembled tortillas in the pan until the cheese melts. Once heated through, cut the quesadillas into small pieces and serve with guacamole. Enjoy!