Spinach and cheese quesadilla with biltong

8-10 (AS SNACKS) servings Prep: 15 mins, Cooking: 30 mins By Food24
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Ingredients (13)

15 ml fresh chillies — 573
1 onion — sliced
2 garlic — cloves, finely chopped
250 g mushrooms — sliced
300 g spinach — chopped
30 ml pesto
salt and freshly ground black pepper
lemon juice — a squeeze
4 tortillas
250 ml cheddar cheese — grated
cheddar cheese — grated
15 ml fresh chillies — 573
biltong — sliced
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Preheat the oven to 200°C.

Grease a large baking sheet with nonstick spray.

1 Filling

Heat the oil in a pan and stir-fry the onion until soft.

Add the garlic and stir-fry until fragrant.

2 Add the mushrooms and stir-fry until cooked.

Stir in the spinach and stir-fry until wilted.

3 Stir in the pesto and season with the salt,pepper and lemon juice.

4 Quesadilla

Put two tortillas side by side on the baking sheet.

Divide the filling between them and press down lightly to flatten.

Sprinkle the cheese over and cover with the other tortillas.

5 To finish

Sprinkle the cheese over the quesadillas and drizzle the olive oil over.

Bake for 15-20 minutes or until golden and the cheese has melted.

6 Remove from the oven and sprinkle the biltong over.

Slice into portions and serve.

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