Sprouts aren’t just for Christmas. These quesadillas are a great way to use up sprouts during the festive season and beyond. They’re smoky, spicy and very cheesy. We've used flour tortillas but you can use corn if you can find them.
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Serves
4
Brussels Sprout
Sweet Smoked Paprika
Ground Coriander
Garlic Clove
Green Chilli
Fresh Coriander
Lime
Flour Tortilla
Low-Moisture Mozzarella Cheese
Mild Cheddar Cheese
Olive Oil
Serves
4
Brussels Sprout
Sweet Smoked Paprika
Ground Coriander
Garlic Clove
Green Chilli
Fresh Coriander
Lime
Flour Tortilla
Low-Moisture Mozzarella Cheese
Mild Cheddar Cheese
Olive Oil
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Step 1.
Heat your oven to 180°C fan.
Step 2.
Finely shred your brussel sprouts and get them in a large roasting dish. Sprinkle over your sweet smoked paprika, ground coriander and season generously with salt. Pour over a generous glug of olive oil and give it a really good toss so all the ingredients are combined.
Step 3.
Get your roasting dish in the oven and cook for 20 mins, tossing every 5 mins so that it cooks evenly.
Step 4.
Make your salsa. Roughly chop your garlic clove and green chilli (removing the seeds first), then pop them in a blender. Add your coriander (leaves and stalks), the juice of your limes and a glug of olive oil, then whizz it to a smooth sauce. Season it to taste with salt.
Step 5.
Grate your mozzarella and Cheddar, and mix them together in a bowl. Sprinkle the cheese onto one half of your flour tortillas, then fold them back over.
Step 6.
Heat a large frying pan over a low heat, and place a few tortillas in there. Cook them for about 3 mins on each side, until the cheese is melted. Transfer to a plate and cover with a tea towel to keep them warm whilst you finish the rest.
Step 7.
Pull your quesadillas open and fill them with the crispy sprout mixture. Drizzle over your coriander salsa, then serve them up.
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