Leek, bacon & mustard quesadilla
- Preparation and cooking time
- plus cooling
- Serves 2
Switch up a standard quesadilla with this tangy leek and mustard filling. Serve warm for a light Mexican-inspired lunch or dinner
- STEP 1
Heat the butter in a small frying pan set over a medium heat. Fry the leek for 10 mins until softened. Transfer to a bowl and leave to cool for 15 mins. Fry the bacon in the pan for 5 mins, or until crisp. Mix the leeks with the mustard, parsley, cheddar and mozzarella. Spread the mixture over 1 tortilla and top with the bacon and second tortilla.
- STEP 2
Heat a frying pan over a high heat. When hot, add the quesadilla and cook for 2 mins on one side. Turn it over and cook for 1-2 mins more, or until the cheese is melted. Cut into four.