Quesadilla with Barbecue Potato Wedges

My Mexican food week continued with Quesadilla from Pinch of Nom, accompanied by Nom’s Barbecue Potato Wedges which were totally yummy! Getting my teenage son to have vegetarian-based meals can be a challenge, but fortunately he loves pulses and tortilla wraps so convincing him to tuck into this was refreshingly easy.

This simple recipe is going to become a regular in my household and the BBQ wedges are a brilliant dance partner for less than 400 calories in total. Do take care when flipping over your quesadilla to finish them off. Remember, slow and steady wins the race and you don’t have to try a Jamie Oliver style ‘toss’ to impress anyone. Food on your plate is always preferable to food on the floor ;-).

Recipe: Quesadilla   

Calories: 252 per serving (Quesadilla), 393 per serving (Quesadilla with Barbecue Potato Wedges)

Serves: 4

Book: Pinch of Nom – Everyday Light

Prep time: Approx 15 mins

Cooking time: Approx 15 mins (if just having Quesadilla), approx 45 mins if having Barbecue Potato Wedges (see below)

Ingredients:

• 1 x 290g tin mixed beans in chilli sauce
• ½ yellow pepper (deseeded and diced)
• Sea salt
• Ground black pepper
• 1 large tomato (finely chopped)
• 2 tbsp chopped fresh coriander
• ½ small red onion (peeled and finely diced)
• 1 tsp red wine vinegar
• 4 low-calorie tortilla wraps
• 160g grated reduced-fat mozzarella

Barbecue Potato Wedges:

• 2 tsp all-purpose seasoning
• 1 tsp smoky paprika
• 1 tsp garlic granules
• 1 tsp onion granules
• ½ tsp celery salt
• 1 tsp dried oregano
• Pinch of dried chilli flakes, to taste
• 1 tsp granulated sweetener
• Sea salt
• Ground black pepper
• 4 baking potatoes (each about 170g each), scrubbed
• Low calorie cooking spray

Cost per portion: Approx £1.06 (Quesadilla with Barbecue Potato Wedges)

Method:

Add the mixed beans in chilli sauce to a frying pan with the diced yellow pepper. Season with salt and pepper and cook over a medium heat for 10 minutes until the sauce has reduced.

While the beans are reducing, make the salsa by placing the tomato, coriander, red onion and red wine vinegar in a small bowl and mix. Season with a little salt.

Remove the beans from the frying pan and wipe the pan clean. Place the frying pan back on a medium heat and add one of the tortilla wraps to the dry pan. Top the wrap with half of the bean mixture, spreading it evenly over the wrap. Sprinkle over half of the mozzarella and top with a few teaspoons of the tomato salsa. Place a second tortilla wrap on top, and once the bottom wrap has just started to colour, carefully flip the quesadilla over with a fish slice or spatula. Leave for 2 minutes to crisp the bottom, remove from the frying pan and cut into quarters.

Repeat the process to make the second quesadilla. Serve with the remaining salsa.

Barbecue Potato Wedges:

Preheat the oven to 180 degrees C / Fan 160 degrees C / gas mark 4 and line a baking tray with baking parchment.

In a small bowl, mix all of the herbs and spices, and the sweetener, together with a pinch each of salt and pepper. Cut each baking potato into wedges of around 1.5cm at the widest part, place in a large bowl and spray with low-calorie cooking spray. Sprinkle over the spice mix and toss until the wedges are well coated.

Place the wedges on the baking tray and spray with low-calorie cooking spray once more. Place in the oven for 45 minutes, turning them halfway through the cooking time. Serve while hot. The wedges can also be frozen once cooled – defrost fully before reheating. Serves 4. Prep time 5 mins. Cooking time 45 mins. Calories 141 per serving.