Make the salsa first. Deseed the chilli. Finely chop chilli, tomatoes, onions, coriander mix together with the lime juice and salt and set aside.
Heat 1 tbsp. oil in a large frying pan and cook protein of choice (according to instructions) and set aside in a large bowl.
Thinly slice the onion, mushrooms and red pepper.
Add another 1 tbsp. of olive oil to the pan then add the onion, mushroom, pepper and crushed garlic. Cook for 10 minutes, then add the spinach and cook until wilted.
Add the grated Koko Cheddar, seasoning and cooked protein and stir thoroughly.
Now make up the quesadillas. Place a quarter of the mixture along one side of a tortilla wrap and fold over to form a semi-circle. Repeat with the rest of the ingredients.
Heat ½ tbsp. of olive oil in a frying plan. Add two quesadillas and cook until golden underneath and flip over. They will take approximately two minutes on each side. Repeat with the other two quesadillas.
Slice each quesadilla into 4 wedges and serve with salsa.
Yum! Perfect breakfast 💓
Deliciously mellow dairy-free alternative #cheese 😋
Your yoghurt is amazing! I have it on my cereal most days 💛