8 spring onions
2 red capsicums (halved and grilled for 10 minutes)
2 bunches basil
2.5 bunches coriander
½ bunch mint
2 cups shredded dairy-free cheese
½ cup pickled jalapenos
16 small corn tortillas
Tajin spice, lime, beans and avocado to serve
This herb and cheese quesadilla cake is a delicious vegan twist on the classic dish.
Prep Time: 5 minutes
Cooking Time: 10 minutes
1. Finely chop the onions, herbs, jalapeno and roasted capsicum. Mix them in a large bowl with the shredded cheese.
2. Heat a large fry pan and cover in a light coat of cooking oil. When hot, add one of the tortillas and top with 1/8th of the prepared mixture. Place another tortilla over the cheese and use a spatula to press down firmly and evenly, pushing the filling out to meet the edge of the tortilla, but stopping before it tumbles out. Check the base of your tortilla and adjust the heat if needed – you don’t want the tortilla to start browning before the filling has had a chance to heat through. Cook the tortilla until the base starts to turn golden and the cheese begins to melt, then brush the top tortilla with a little oil, slide your spatula underneath the quesadilla with your fingers placed on top and flip!
3. Now cook the underside until crisp and the filling is nicely melted. This whole process can take over 10 minutes, so patience is a virtue. (If flipping is out of your comfort zone, you can build the quesadilla by filling half of the tortilla and folding it over; this way, you get twice the amount of quesadillas – nice!) Repeat with the remaining tortillas and filling.
4. Stack, serve and cut like a cake, with spices and your choice of fried faux meat, refried beans, avocado and salsa on the side.
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