Brussels sprouts quesadillas

I’ve always been a great fan of Brussels Sprouts and this dish made me love them even more. I was inspired by Food Fidelity’s recipe.

It takes 5 minutes to prepare and 15 minutes to cook. The ingredients I used are:

• 1 tbsp red chilli flakes

• 6 tbsp olive oil

• 1 garlic clove

• 1 onion

• 100g brussels sprouts

• 70g asparagus

• 2 nectarines

• 2 tbsp Jalapenos

• 1 tbsp ground cumin

• 2 wholemeal wraps

• Grated cheese

• Salsa

• Handful of fresh coriander

I started by finely chopping the garlic clove, dicing the onion, and cutting the brussels sprouts, asparagus and nectarines into small bite-size pieces. I then tossed the red chilli flakes in a frying pan on medium heat and toasted them for 30 seconds. I then added the 6tbsp olive oil and chopped garlic clove to the pan and mixed it together. I let it toast for 1 minute, then removed the pan from the heat and transferred the chilli oil to a bowl.

I added 2 tbsp of the chilli oil to a frying pan on medium heat, and dropped the onion. I let it cook until it was translucent, and then added the Jalapenos and brussels sprouts. I seasoned with salt to taste, ground black pepper and 1 tbsp ground cumin. I stirred it all and let it cook until it shrank in size. I then added the nectarines and asparagus followed by 1 tbsp chilli oil. I mixed everything and let it cook for 2 minutes. Once the filling was ready, I removed the pan from the heat and set it aside.

I then cut the wrap in half and placed each half in a Panini Maker. I layered half of each piece with grated cheese and the cooked filling, folded them and let them toast for 1-2 minutes. Finally, they were ready to be relished! I garnished the quesadillas with fresh coriander and served them with salsa. Enjoy!