Spinach and cheese quesadilla with biltong

Spinach and cheese quesadilla with biltong
Spinach and cheese quesadilla with biltong
Jacques Stander/Drum
Prep Time: 15 min
Servings: 8-10 (AS SNACKS)
Cooking Time: 30 min
Ingredients
  • - a squeeze of lemon juice
  • 2 - garlic cloves, finely chopped
  • - salt and freshly ground pepper
  • 15ml - olive oil
  • 300g - spinach, roughly chopped
  • - sliced biltong
  • 30ml - pesto of choice
  • 4 - tortillas
  • - extra grated cheddar cheese
  • 15ml - olive oil
  • 250g - mushrooms, sliced
  • 1 - onion, sliced
  • 250ml - grated cheddar
Method

Preheat the oven to 200°C.

Grease a large baking sheet with nonstick spray.

1 Filling

Heat the oil in a pan and stir-fry the onion until soft.

Add the garlic and stir-fry until fragrant.

2 Add the mushrooms and stir-fry until cooked.

Stir in the spinach and stir-fry until wilted.

3 Stir in the pesto and season with the salt,pepper and lemon juice.

4 Quesadilla

Put two tortillas side by side on the baking sheet.

Divide the filling between them and press down lightly to flatten.

Sprinkle the cheese over and cover with the other tortillas.

5 To finish

Sprinkle the cheese over the quesadillas and drizzle the olive oil over.

Bake for 15-20 minutes or until golden and the cheese has melted.

6 Remove from the oven and sprinkle the biltong over.

Slice into portions and serve.