Homemade Turmeric, Cheese and Pesto Quesadillas

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Another great fridge-raider lunchtime recipe.
You can add whatever leftovers you have – I like to add some roasted vegetable and chicken.
Serves 3 people.

150g plain flour
150g chapati flour
½ tsp salt
½ tsp turmeric powder
1 tbsp sunflower oil
200ml water
2 balls of mozzarella cheese
handful of cheddar cheese, grated
any leftover roasted vegetables, or chicken
tomato pesto

– In a large bowl, mix the flour, ½ tsp salt, turmeric powder, and sunflower oil. Stir through.

– Add the water a little bit at a time, and mix until you form a nice soft dough. Remove it from the bowl and knead it on the counter for a few seconds until smooth.

– Coat the bowl in oil. Place the dough inside, cover it, and let it rest for 30-60 minutes.

– Divide the dough into 6 equal pieces. Roll them into a ball.

– Lightly coat them in flour and then use a rolling pin to roll them into a flat circle.

– Place a circle of dough in a large hot pan and cook for 1 minute on each side. Repeat the process with all of the dough.

– Spread some pesto evenly across one wrap. Add the roasted vegetables, some cheddar cheese, and some mozzarella. Place another wrap on top.

– Add 1 tbsp oil to a hot pan. Place the quesadilla in the pan and cook on low-medium heat for 2 minutes. Drizzle some oil on top and flip it over.

– Once cooked, transfer to a plate and slice into 6 pieces. Repeat with the rest of the wraps.

Time to tuck in!