Quesadilla Cubano
 |
The Rainbow Café, Cambridge |
Fresh vegetables, Quorn and mango make these delicious filled tortillas taste fantastic!
Serves 3-4
INGREDIENTS
- 1 tbsp sunflower oil
- 1 large onion, thinly sliced
- 1 large carrot, cut into fine strips
- 1 red pepper, deseeded and cut into fine strips
- 1 courgette, cut into fine strips
- 6 tablespoons mango puree
- 1 tablespoon chopped fresh coriander
- Juice of 1 lime
- 350g (12oz) Quorn pieces
- Soft flour tortillas
- Mixed salad leaves, to serve
METHOD
Heat the oil in a wok or large frying pan. Add the onion and cook it gently for about 3 minutes, until softened. Add the carrot, red pepper and courgette and cook for a further 3 minutes, stirring often.
Stir the mango pulp into the vegetable mixture and add the coriander, lime juice and Quorn pieces. Cook gently until heated through for about 2-3 minutes, to retain the vibrant colours.
Meanwhile, heat the tortillas in a hot, dry frying pan for a few moments, or warm them through in the oven or under the grill. Fill with the mixture, fold over, then serve with mixed salad leaves.
CHEF'S TIP
You can buy canned mango puree in most supermarkets, or use the pureed flesh of a fresh ripe mango (to check that a mango is ripe, press gently with your thumb – it should ‘give’).