Mix things up with these Italian Quesadillas

Now that the weather is slowly beginning to warm up this one is a class twist on when Mexican meets Italian. Everybody loves pizza and quesadillas, so why not combine the two? Packed with colourful veggies and tasting just like their favourite pizza – these Italian Quesadillas are sure to satisfy even the most picky eater.

*Mix up this Mexican favourite by putting an Italian Twist on it!*

Ingredients (Serves 6)

150g tomato paste
100g mayonnaise (vegan if you require dairy-free)
1 medium onion chopped finely
1 cup corn
200g can/fresh red kidney beans
1 cup mixed red and green bell peppers
1 carrot
200g grated tasty cheese
1 pack of wholemeal wraps

Method

Mix the tomato paste and vegan mayo together to make the sauce.
Wash and chop all the vegetables finely.
Drain the kidney beans, wash, and rinse.
Mix the vegetables with the kidney beans.
Spread sauce evenly over half a wrap and put the vegetable and bean mixture as needed.
Add grated cheese and fold the wrap to form a semi-circle.
Cook for 2 minutes or until golden brown underneath on medium heat on a sandwich presser/pan.
Cut the wrap in half and arrange them on a serving platter and serve hot.

We hope you enjoy this twist on the classic Quesadilla dish. Some of the children at our service call this the pizza sandwich! If you’d like to see more of the food that we serve at our centres, you can book a tour or send us a message.