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Leek, bacon & mustard quesadilla

A stack of leek, bacon & mustard quesadilla

Leek, bacon & mustard quesadilla

Name: Leek, bacon & mustard quesadilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 tbsp butter; 1 large leek sliced; 3 smoked streaky bacon rashers, chopped; 1 tbsp wholegrain mustard; 1 tbsp chopped parsley; 30g mature cheddar grated; 30g mozzarella grated; 2 large flour tortillas

Esther Clark

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

plus cooling

A star rating of 4.9 out of 5.9 ratingsRate

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Switch up a standard quesadilla with this tangy leek and mustard filling. Serve warm for a light Mexican-inspired lunch or dinner

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp butter
1 large leek

sliced
3 smoked streaky bacon

rashers, chopped
1 tbsp wholegrain mustard
1 tbsp chopped parsley
30g mature cheddar

grated
30g mozzarella

grated
2 large flour tortillas

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Nutrition: Per serving

kcal417
fat26g
saturates13g
carbs23g
sugars3g
fibre5g
protein19g
salt2.9g

Method

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.

Recipe from Good Food magazine, March 2020

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A star rating of 4.9 out of 5.9 ratings

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