- Preparation time
- 25 mins
- Cooking time
- 10 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Lunch
- Posted by
- Posted on
- October 6, 2016
- 0
- Parsley
- 1 Small Pot
- Cream Cheese
- 1/2 tsp
- Cumin seeds
- 1/2 tsp
- Cumin powder
- 3
- Garlic cloves
- 1
- Onion
- 2
- Carrots
- 1 Pack
- Wheat Flour Tortillas
These vegetarian quesadillas are based around three main ingredients: carrot, cream cheese and tortillas. Nothing can prepare you for how mouthwateringly good the combination of melted cream cheese, spiced carrot and toasted flour tortillas will be. With little culinary skill or equipment required and ready in 5 simple steps this dish makes for a perfect light mid-week dinner or lunchtime snack.
This recipe was taught to me by the first vegetarian Guatemalan I ever met (and the coolest), who has developed a beautiful line of fairly made fashion clothes line, Atípico, using new and recycled hand woven fabrics. I actually wore an Atípico top for the La Salsa Inglesa launch last year!
- Peel and grate the carrots. Slice the onion and finely dice the garlic.
- Heat a little oil in a frying pan and begin to fry the sliced onion to soften. Next add the diced garlic and fry for another minute before adding the cumin seeds and powder, fry for 2 minutes more.
- Add the grated carrot and fry for approximately 5 minutes. Pour in 5 tbs of water, cover the pan and cook for 10-15 minutes stirring occasionally until the carrot is soft and cooked.
- Now fill the quesadillas. Begin by toasting the flour tortillas on one side (in a dry frying pan, no oil), remove from pan and spread the toasted side with a generous portion of cream cheese. Add a couple of tbs of the carrot filling and fold over pressing around the sides to seal as if it were an empanada.
- Return to the frying pan and fry for a couple of minutes on each side until the tortillas are golden brown.
- Serve warm with a cob of corn.
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