I've probably said it before, but Mexican style cuisine is up there with my all time favourites. I love that it's a bit of a chameleon in terms of what it can be, and that it naturally caters to a whole bunch of dietary requirements (ie mine). Don't start me on the time I went to provincial France over their holiday period and lived off hot chips and meringues. I mean it was pretty great but also not that great.
When The Dairy Kitchen asked me to create a cheese focused recipe, my first obvious thoughts were a) yes and b) quesadillas. With lots of cheddar. So, kind of bastardised, Tex Mex type quesadillas, which, on my days, are my preferred sort, being the pleb that I am. On my 'intolerant to life' diet journey, I've discovered that cheese works really well for me, and I eat it most, if not every, day. It's generally low in lactose, contrary to common belief, and it's a good source of protein for me, given that I can't eat many other vegetarian sources, like beans. Cheese, much like Mexican, is up there with my all timers.
These quesadillas are a bit new age: they have roasted zucchini and broccoli, slathered in a maple, miso and jalapeno sauce. This makes an interesting and low fodmap alternative to the traditional bean variety of vego quesadillas, and the miso practically makes them the new superfood. I'm expecting a write up on Mind Body Green any day now.
1 medium head of broccoli (around 300g I think) chopped into small florets
2 medium zucchini, chopped (again, around 300g) sliced and then quartered
3 teaspoons miso paste (I found the darker varieties to give a stronger taste)
3 teaspoons maple syrup
2 tablespoons water
1 tablespoon olive oil
1/2-1 teaspoon sriracha (I'd go with 1 but pull back if you struggle with chilli)
5-10g Jalapeno, chopped finely, plus extra to serve
100g freshly grated cheddar, plus extra for a dramatic cheesy effect (necessary)
6-8 corn tortillas, depending on how stuffed you want them
Lime juice, to serve
Coriander, to serve (optional, in part for aesthetics lel)
1. Preheat the oven to 180 degrees Celsius.
2. In a small bowl, mix together the maple, miso, sriracha and Jalapeno, and pour the boiling water over the top. Mix until the miso paste has dissolved completely, and then add the olive oil.
3. In a large bowl, combine the broccoli and zucchini with the maple miso sauce, ensuring every veg is well coated.
4. Pop the veg on baking paper, on a baking tray, and into the oven for 25 to 30 minutes.
5. Once the veg are done, immediately sprinkle them with half of the cheddar, and mix through. Load this cheesy mixture evenly into your tortillas, and arrange them snugly in a baking tin or on a baking tray,
6. Once they're all on board, sprinkle them with the remaining cheddar and more (go wild) and return to the oven for 10 or so minutes, flipping it to grill at the end to get a beautiful golden colour.
7. Serve with a squeeze of lime, extra jalapeno slices and a lil bit of coriander, if you're partial to the highly controversial herb.