Vegie Hot Dog and potato Quesadilla
Prep
10 min
Cook
15 min
Serves
4
Skill
Vegetarian
.jpeg?format=webp&width=1376 "Vegie Hot Dog and potato Quesadilla")
Prep
10 min
Cook
15 min
Serves
4
Skill
Ingredients
- 2 tbs olive oil, divided
- 350g potatoes, cut into 1cm dice
- 1/2 red onion, diced
- 3 Vegie Delights™ Vegie Hot Dogs, sliced
- 2 cloves garlic, crushed
- 1 medium zucchini grated
- 10 mint leaves, sliced
- 4 wholegrain tortilla wraps
- 1/2 cup reduced-fat cheese of choice, grated
- Cooking oil spray
To serve:
- Salsa
- Guacamole or mashed avocado
Nutrition per serving
1800 kJ
energy kj
22 g
protein
5 g
saturated fat
4.5 g
dietary fibre
36 g
carbohydrate
4 g
sugars
703 mg
sodium
Method
- Drizzle 1 tbs olive oil into a large skillet over medium heat. Add potato and onion and stir to coat in oil. Cover pan and cook for 6 - 8 minutes, stirring occasionally, until potato is soft and golden.
- Add remaining 1 tbs oil, Vegie Hot Dogs, and garlic, and stir to combine. Add grated zucchini, and cook 3 - 4 minutes, until zucchini has softened, and Hot Dog pieces are warmed through. Remove from heat and stir through mint.
- Preheat a griddle or large skillet over low heat. Lightly spray one side of a tortilla with cooking oil, and place oil-side down on the pan.
- Spread 1/4 of the Hot Dog mixture over half of the tortilla, sprinkle with 1/4 of the cheese, and fold over the other half of the tortilla to enclose filling.
- Cook until the bottom of the quesadilla is golden. Flip and cook again, until cheese is melted, and tortilla is golden on both sides.
- Transfer quesadilla to a plate or board. Repeat with the remaining tortillas and filling. Cut each quesadilla into three wedges. Serve warm, with salsa and guacamole.
Tips
Steam diced potato for 5 minutes in the microwave before adding to the skillet.
- 2 tbs olive oil, divided
- 350g potatoes, cut into 1cm dice
- 1/2 red onion, diced
- 3 Vegie Delights™ Vegie Hot Dogs, sliced
- 2 cloves garlic, crushed
- 1 medium zucchini grated
- 10 mint leaves, sliced
- 4 wholegrain tortilla wraps
- 1/2 cup reduced-fat cheese of choice, grated
- Cooking oil spray
To serve:
- Salsa
- Guacamole or mashed avocado
Nutrition per serving
1800 kJ
energy kj
22 g
protein
5 g
saturated fat
4.5 g
dietary fibre
36 g
carbohydrate
4 g
sugars
703 mg
sodium
- Drizzle 1 tbs olive oil into a large skillet over medium heat. Add potato and onion and stir to coat in oil. Cover pan and cook for 6 - 8 minutes, stirring occasionally, until potato is soft and golden.
- Add remaining 1 tbs oil, Vegie Hot Dogs, and garlic, and stir to combine. Add grated zucchini, and cook 3 - 4 minutes, until zucchini has softened, and Hot Dog pieces are warmed through. Remove from heat and stir through mint.
- Preheat a griddle or large skillet over low heat. Lightly spray one side of a tortilla with cooking oil, and place oil-side down on the pan.
- Spread 1/4 of the Hot Dog mixture over half of the tortilla, sprinkle with 1/4 of the cheese, and fold over the other half of the tortilla to enclose filling.
- Cook until the bottom of the quesadilla is golden. Flip and cook again, until cheese is melted, and tortilla is golden on both sides.
- Transfer quesadilla to a plate or board. Repeat with the remaining tortillas and filling. Cut each quesadilla into three wedges. Serve warm, with salsa and guacamole.
Tips
Steam diced potato for 5 minutes in the microwave before adding to the skillet.