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Beetroot, Goat's Cheese and Mint Quesadillas

Beetroot, Goat's Cheese and Mint Quesadillas

By Sophie MichellPublished on 18 April 2022This is my take on the Mexican favourite: quesadillas. I have added slices of liver-cleansing beetroot with some goat’s cheese and mint. For carnivores I would also add some chicken breast. These are great made for a light lunch or a snack for the children when they return from school. You can also pretty much use anything in the fridge, be it cheddar, ham, onion, tomatoes, etc. To be extra healthy stick to the wholemeal tortillas.By Sophie Michell
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Time and servings

30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 200 g of cooked chicken breast, optional for meat eaters
  • 150 g of cooked beetroot
  • 4 soft tortillas
  • 4 spring onions
  • 200 g of goat's cheese
  • 1 tbsp of chopped fresh mint
  • 250 g of salad leaves
  • 1 lemon, juiced
  • 1 tsp of olive oil

Method

  • Step 1

    Shred the chicken and finely slice the spring onions and beetroot. Lay a tortilla flat on a board or clean surface, and spread half of each tortilla with some of the goat’s cheese (divide between the four).

  • Step 2

    Then, sprinkle with mint and spring onions, and lay on the sliced beetroot and chicken and fold over.

  • Step 3

    Heat a frying pan up to a medium heat and lay a tortilla in the pan, with no oil. Cook slowly until it’s golden and crisp, and then flip over. Repeat with all of the tortillas, and keep warm in the oven if wanted.

  • Step 4

    To serve cut the quesadilla in half, dress the rocket with the lemon and oil and then plate.