This might sound like a crazy idea but trust us this is a wonderful way to use any leftover christmas veg. We make an easy nacho cheese based on root veg and layer on christmas veg to make an epic quesadilla – this started out as a bit of a joke of an idea but once everyone tasted it, we all adored it and we had to film a video of how to make it!
Takes 12 minutes
- 140 g roasted veg such as parsnips and carrots (perfect for the nacho cheese colour)
- 60 ml vegetable oil
- 60 ml oat milk
- 1 tbsp garlic powder
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 200 g stuffing
- 100 g cranberry sauce
- 400 g leftover veg
- 4 tortilla wraps
First let's make the cheese – this is genuinely delicious, trust us. Into the blender add the ingredients for the cheese and blend till super smooth, make sure to taste it and adjust the seasoning to your liking, you want a super smooth silky texture. Add more plant milk or water if it's too thick until you get a lovely texture and if it's too thin add a little more root veg and blend till super smooth, again make sure to season to your liking.
Get a non-stick and put on medium heat, add a tortilla and spread a generous amount of the cheese on top across the full tortilla. Layer on the christmas veg, stuffing and cranberry sauce, ensuring it's well stuffed. Fold over and ensure the tortilla browns on both sides so that it is crispy.
Remove to a chopping board and cut in half and enjoy!
Calories: 1430kcalCarbohydrates: 156gProtein: 20gFat: 83gSaturated Fat: 15gPolyunsaturated Fat: 40gMonounsaturated Fat: 22gTrans Fat: 0.4gSodium: 3624mgPotassium: 465mgFiber: 13gSugar: 45gVitamin A: 798IUVitamin C: 1mgCalcium: 342mgIron: 8mg
P r i n t R e c i p e