Lactose free Veggie Quesadilla

Name: Lactose free Veggie Quesadilla
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 tbsp chipotle paste; 1 lime (zested and juiced); salt and pepper; 1 can sweetcorn (drained, 200g); 2 garlic cloves (minced); 1 red onion (diced); 1 courgette (diced); 1 red pepper (diced); 1 jar pinto beans (drained); 2 salad tomatoes (deseeded and diced); handful fresh coriander (roughly chopped); 4 tortillas; 1 pack Arla® LactoFREE Grated Mature Cheddar Cheese 200g; 20 g Arla® LactoFREE Slightly Salted Spreadable 250g

Enjoy all the cheesy goodness of a classic quesadilla—completely lactose free! This Veggie Quesadilla is packed with fresh vegetables and melty lactose-free cheese for a quick, satisfying meal.

Ingredients

1 tbsp Olive oil
1 tbsp Chipotle paste
1 Lime (zested and juiced)
Salt and pepper
1 can Sweetcorn (drained, 200g)
2 Garlic cloves (minced)
1 Red onion (diced)
1 Courgette (diced)
1 Red pepper (diced)
1 jar Pinto beans (drained)
2 Salad tomatoes (deseeded and diced)
handful Fresh coriander (roughly chopped)
4 Tortillas
1 Pack Arla® LactoFREE Grated Mature Cheddar Cheese 200g
20 g Arla® LactoFREE Slightly Salted Spreadable 250g

Instructions

Pre-heat the oven and a large baking tray to 210ºC (fan) while you cut the veg.
In a large bowl, add the oil, the chipotle paste, half the juice of a lime and season with salt and pepper. Mix to combine, then add in the sweetcorn, garlic, diced red onion, courgette and red pepper. Mix till well combined then spread out onto the pre-heated baking tray and roast on the top shelf for 15 minutes till soft and slightly charred
While the veg cooks, add the beans, tomatoes and coriander to the large mixing bowl and combine, getting any of the remaining marinade off the sides. Once the 15 minutes has passed, transfer the veg back to the large mixing bowl and combine. Now, spread the mixture out and up the sides of the bowl to help cool it down slightly - 3-4 minutes will be fine.
While the mix cools, take a frying pan the same size as a tortilla, or larger and place over a medium-low heat. While the pan heats up, take two tortillas and sprinkle around an eighth (25g) of the cheese onto one half of each wrap. Place a quarter of the veg mix onto each tortilla (on top of the cheese) and spread out before sprinkling over another eighth (25g) of cheese and finally, a little of the lime zest.
Add a quarter of the Arla LactoFREE Spreadable to the pan. Move it around to cover the base and help it melt and foam. Fold over the ‘empty’ half of each tortilla to create a half-moon quesadilla and then add to the pan. You should be able to put two in side-by-side. While the first two quesadillas cook, prepare the next two using the remaining ingredients.
Cook the quesadillas for 2-3 minutes till nice and golden underneath. To help promote a nice even colour and crisp, spin the quesadillas round the pan every minute or so to avoid any ‘hot spots’ your pan may have, then turn over.
To do this, use a spatula or fish slice to carefully lift one quesadilla onto of the other (spinning it round to match the other). Add a little more Arla LactoFREE Spreadable to the pan, then flip the top quesadilla so the uncooked side is now in the bottom of the pan. Repeat this process with the other and cook for another 2-3 minutes.
Serve immediately, garnished with a little more coriander.