GRILLED QUESADILLAS
SERVES 12 QUESADILLAS
2 shallots
1 red bell pepper
8 cherry tomatoes
3 fresh apricots
1 grilled ear sweet corn
1 tbsp. olive oil
1/2 tsp. salt
1/2 batch (200g / 7oz) vegan mozzarella
4 flour tortillas
4 tbsp. cashew sour cream
1/4 bunch cilantro
1 lime, cut into wedges
NUTRITIONAL VALUES
Calories: 124kcal
Fat: 6.1g (0.8g S.Fat)
Carbs: 15.9g
Protein: 2.6g
Sugar: 4.3g
Sodium: 232mg
METHOD
The shallots and pepper should be finely diced. Chop the tomatoes and apricots finely. Remove the corn kernels from the cob.
In a hot cast-iron saucepan, heat the oil and sweat the vegetables and apricots for 5 minutes over low heat. Season with salt to taste.
Fill two tortillas with the vegetable and apricot filling. Tear the mozzarella into pieces and place it on top. Cover with the rest of the tortillas.
Grill the quesadillas for 12 to 14 minutes over indirect heat, carefully turning them over halfway through.
Top each quesadilla with cashew sour cream and cilantro leaves and serve with lime wedges.
In a hot cast-iron saucepan, heat the oil and sweat the vegetables and apricots for 5 minutes over low heat. Season with salt to taste.
Fill two tortillas with the vegetable and apricot filling. Tear the mozzarella into pieces and place it on top. Cover with the rest of the tortillas.
Grill the quesadillas for 12 to 14 minutes over indirect heat, carefully turning them over halfway through.
Top each quesadilla with cashew sour cream and cilantro leaves and serve with lime wedges.
RECIPE NOTES
Our hot pickled radishes go well with the grilled quesadillas.
