Quesadilla Cubano
Cook up some quesadillas with Rainbow Cafe, Cambridge
Posted by A Bite To Eat
About
Fresh vegetables, Quorn and mango make these delicious filled tortillas taste fantastic!
Serves 3 - 4
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You Will Need (11 things)
- 1 tbsp Sunflower Oil
- 1 Large Onion , thinly sliced
- 1 Large Carrot , cut into fine strips
- 1 Red Pepper , deseeded and cut into fine strips
- 1 Courgette , cut into fine strips
- 6 tbsp Mango puree
- 1 tbsp Chopped fresh Coriander
- Juice of 1 Lime
- 350 g Quorn pieces
- Soft flour Tortillas
- Mixed Salad leaves, to serve
Steps (3 steps, 25 minutes)
-
1
Heat the oil in a wok or large frying pan. Add the onion and cook it gently for about 3 minutes, until softened. Add the carrot, red pepper and courgette and cook for a further 3 minutes, stirring often.
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2
Stir the mango pulp into the vegetable mixture and add the coriander, lime juice and Quorn pieces. Cook gently until heated through for about 2-3 minutes, to retain the vibrant colours.
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3
Meanwhile, heat the tortillas in a hot, dry frying pan for a few moments, or warm them through in the oven or under the grill. Fill with the mixture, fold over, then serve with mixed salad leaves.
Tip: You can buy canned mango puree in most supermarkets, or use the pureed flesh of a fresh ripe mango (to check that a mango is ripe, press gently with your thumb – it should ‘give’).