A stack of leek, bacon & mustard quesadilla

Leek, bacon & mustard quesadilla

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(0 ratings)

Prep: 10 mins Cook: 15 mins 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 and extra info

Nutrition: Per serving

  • kcal417
  • fat26g
  • saturates13g
  • carbs23g
  • sugars3g
  • fibre5g
  • protein19g
  • salt2.9g
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Ingredients

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large leek, sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 smoked streaky bacon rashers, chopped
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 1 tbsp wholegrain mustard
  • 1 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 30g mature cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 30g mozzarella, grated
  • 2 large flour tortillas
    Tortilla

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

Method

  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. 

  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.

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