Veggie Quesadilla

Yummy cheesey and salsa quesadilla with cajun spiced yoghurt

Ingredients

• For 2 people:
• 4 tortilla wraps
• 1/2 pack of cherry tomatoes
• 1 pepper
• 1/2 onion
• 1 chilli
• 2 sundried tomatoes
• 1 small bunch of fresh coriander
• 2 cloves garlic
• pinch of salt
• enough cheese of your choice to scatter a light layer across a tortilla (i like either cheddar or mozzarella)
• 100ml (or however much you fancy) greek or natural yoghurt
• 1 tsp cajun spice seasoning

Instructions

STEP 1:

1. Put the tomatoes (both types), deseeded chilli, garlic, onion coriander (stalks and leaves) and pinch of salt into a food processor and pulse until its a fine salsa type consistency, you don’t want a puree but you do want it quite well chopped and mixed. Leave for 20 mins for flavours to develop. (if you don’t have a food processor just chop everything up quite finely, crush the garlic and mix together in a bowl).

STEP 2:

2. Heat up a dry (with no oil) frying pan to a medium heat.

STEP 3:

3. Spread the filling across two tortillas but leave about an inch from the edge.

STEP 4:

4. Scatter grated cheese across the top and put the other tortilla wrap on top.

STEP 5:

5. Cook on at a time in the frying pan about 1-2 mins on either side until the cheese is melted and the tortillas are crispy. I slide it onto a plate then put another plate on top to flip it over before putting it back in the pan to cook on the other side or it can get a bit messy!

STEP 6:

6. Mix the yoghurt and the cajun spice. Slice into 4 and serve with the cajun yoghurt on the side.