Calories 95, Fat 2.3g, Saturates 0.4g, Carbohydrates 13g, Sugars 3.8g, Protein 4.2g, Salt 0.31g
Place the vegetables for the cheese sauce into a pan of boiling, salted water, and cook for 10 minutes or until tender.
Reserving 115ml (½ cup) of the cooking water, drain the vegetables and add them to a blender, or food processor with the rest of the sauce ingredients.
Blend until very smooth and pour into a small pan. Heat very gently, stirring continuously, until thickened with a stretchy, cheese-like consistency.
In a frying pan, sauté the filling ingredients until hot and beginning to soften.
Remove the filling from the pan into a bowl, and wipe the pan with kitchen paper to remove any moisture.
To assemble the quesadillas, place a tortilla into the dry frying pan, cover the surface with filling, followed by cheese and some chopped fresh coriander.
Place another tortilla on top to encase the filling and cook until browned on the bottom. Carefully flip over and repeat until the other side is golden.
Remove from the pan once ready, slice into quarters, and serve immediately with lime wedges to squeeze over.
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