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A stack of leek, bacon & mustard quesadilla

Leek, bacon & mustard quesadilla

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 2

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

Nutrition: Per serving
NutrientUnit
kcal417
fat26g
saturates13g
carbs23g
sugars3g
fibre5g
protein19g
salt2.9g
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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

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.

Goes well with

Recipe from Good Food magazine, March 2020

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A star rating of 5 out of 5.6 ratings
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