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Mexican Quesadilla Platter

 Preparation time: 15 minutes

Cooking time: 25 minutes

Portion: 6 servings


2 tbsp. tbsp olive oil

1 onion, finely chopped

2 cloves of garlic, finely chopped

1 red pepper, finely diced

1 package of 285 g Mexican mince 

1/2 cup mild salsa

1/2 tsp. tsp chili powder

1/2 tsp. 1 tsp smoked paprika

A small pinch of cayenne pepper

Black pepper, to taste

5 large white tortillas

2 small white tortillas

2 cups vegan cheese, grated

Chop the vegetables. Heat a large, deep frying pan over medium-high heat with oil, then add the vegetables. Brown for a few minutes. Finally add the 57vegane Mexican mince, salsa and spices, mix to integrate. Reduce heat to low and continue cooking for 5 minutes.

Meanwhile, preheat the oven to 400 F. On a 26 x 38 cm (10 x 15 in) baking sheet, spread 5 large tortillas. Add half of the grated cheese, the Mexican topping then cover with the rest of the cheese. Place the 2 small tortillas in the center then fold the sides on top.

Using cooking spray, oil the tortillas. Place a baking tray on top of the tortillas (to prevent them from burning in the oven) then bake for 20 minutes. After this time, remove the plate from the top of the tortillas then continue cooking for 5-8 minutes or until everything is golden brown and crispy.

Remove from the oven, cut into portions then serve.