Number 5’s short-cut (circuit) quesadilla
This has 5 different veg – all roasted, with a sprinkle of cheese… and it was a lunch in around 5 mins! Ok, how to roast the veg in 5 mins, you can’t, BUT I had veg (sweet potato, red onions, courgette, aubergine and pepper) that I roasted up at the weekend, I then froze it on baking paper as a single layer, before popping it into a freezer bag – hey presto a perfect pick and mix of frozen goodness! Basically take out the portion you need out of the freezer in the morning so it defrosts and by lunch you can just pop it in your quesadilla, giving you that lush roasted, caramel sweetness. I named the dish after the robot in the classic 80s movie short-circuit, loved that film.
Enough for one little one
Ingredients
A handful of roasted veg – sweet potatoes, aubergine, courgette, red onion and bell pepper
Around 20g grated cheese
Tortilla – cut in half
Method
1. Heat a frying pan over a medium-high heat add half the tortilla, the roasted veg and grated cheese and then top with the other half of the tortilla.
2. Push down with a cooking spatula on top of the tortilla and cook for around 1-3 minutes until the cheese is melting inside and the outside of the tortilla turns golden and crispy.
3. Carefully turn the tortilla sandwich to the cook the other side for around 1-3 mins.
Tips
Roasting vegetables is easy – cut up you veg and toss in a bowl in some olive oil (2-3tbsp) then pop on a baking tray as a single layer and in the oven, fan 180C, for 20-30 mins, until soften and caramelised. To freeze, simply wait until the veg cools then transfer to a baking paper lined tray, as a single layer, and freeze. Once frozen pop into a freezer bag/container to pick and mix use at a later date. Don’t waist your tortillas – so annoying they come in packs of 8 and often go stale really quick – I pop them in a freezer bag with a layer of baking paper in between each tortilla and freeze, that way you can get out individual tortillas one at a time at a later date - yay no more throwing away tortillas!
Enough for one little one
Ingredients
A handful of roasted veg – sweet potatoes, aubergine, courgette, red onion and bell pepper
Around 20g grated cheese
Tortilla – cut in half
Method
1. Heat a frying pan over a medium-high heat add half the tortilla, the roasted veg and grated cheese and then top with the other half of the tortilla.
2. Push down with a cooking spatula on top of the tortilla and cook for around 1-3 minutes until the cheese is melting inside and the outside of the tortilla turns golden and crispy.
3. Carefully turn the tortilla sandwich to the cook the other side for around 1-3 mins.
Tips
Roasting vegetables is easy – cut up you veg and toss in a bowl in some olive oil (2-3tbsp) then pop on a baking tray as a single layer and in the oven, fan 180C, for 20-30 mins, until soften and caramelised. To freeze, simply wait until the veg cools then transfer to a baking paper lined tray, as a single layer, and freeze. Once frozen pop into a freezer bag/container to pick and mix use at a later date. Don’t waist your tortillas – so annoying they come in packs of 8 and often go stale really quick – I pop them in a freezer bag with a layer of baking paper in between each tortilla and freeze, that way you can get out individual tortillas one at a time at a later date - yay no more throwing away tortillas!