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Beetroot, Goat's Cheese and Mint Quesadillas

By Sophie Michell
This 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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

4 steps

  1. 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).

  2. Step 2

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

  3. 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.

  4. Step 4

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