200°C · 5-10 minAllergens
Gluten
Lactose
Ei
Sulfiet
Mosterd
SojaVeggie quesadilla
Quesadilla originates from Mexico, and the name comes from the words 'queso' (cheese) and 'tortilla'. I fill these tortillas with mild Dutch goat cheese, courgette, sweetcorn, red onion, and fresh mint, then grill them briefly on a hot grill plate. Alongside, you will receive a salad that I developed during a holiday with my family, resulting in a super-rich feast full of deliciousness: flavourful quinoa with plenty of crunchy vegetables and packed with fresh herbs. The refreshing lemon dressing completes the salad. Enjoy your meal! (Dish may differ from the photo!)
Veggie quesadilla
Carrot, cauliflower, courgette, cucumber, cherry tomato, red onion, peas, edamame beans (young soybeans), fresh basil, chives, mint and parsley, sweetcorn, black beans, pumpkin seeds, yoghurt, red quinoa, white quinoa, soft tortilla (contains gluten), honey, balsamic vinegar, homemade lemon dressing (candied lemon, fresh lemon, sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, soja, sulfiet.
Microwave
Heat the quesadilla uncovered on the baking paper for 1-3 minutes. Note: the quesadilla will not remain crispy after using the microwave. Serve with the salad and dressing (cold).
Oven — 200°C, 5-10 minMarleen's choice
Preheat the quesadilla uncovered on the baking paper for 5-10 minutes. Serve with the salad and dressing (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.