Prep Time
20 mins
Makes
2 servings
Ingredients
- 2 Deli Kitchen Indian Spiced Wraps
- 300g portobello mushrooms (equivalent to 4 large), sliced
- 2tbsp of oil
- 1tsp cumin seeds
- Handful of curry leaves – around 16 leaves
- 3 cloves of garlic, minced
- 1tsp chilli powder
- 1/4tsp turmeric powder
- 1/2tsp garlic powder
- 1tsp smoked paprika
- 1/2tsp ground cumin powder
- 1/4tsp garam masala
- 1/4tsp sugar
- 1tsp salt
- Portion of coriander (pop of colour when serving)
- 250g fresh cherry or plum tomatoes
- 1/2 red onion
- 2 cloves of garlic
- 1 red chilli – optional
- Handful of coriander
- Juice of half of a lime
- 2tbsp extra virgin olive oil
- 200g mozzarella, grated
Method
- Start by slicing the portobello mushrooms.
- Then in a wide pan, heat up the ghee or oil and add cumin seeds and curry leaves. Temper over a medium heat until the cumin crackles and the curry leaves pop.
- Add in all the mushrooms and turn the heat to high. Sauté until the mushrooms caramelise and brown. They will start to smell nutty.
- Turn the heat down to low and add in the garlic, ground spices, and salt. Cook for a further 1-2 minutes, then finish with fresh coriander.
- Take the Indian Spiced Wraps and on half place a handful of mozzarella, followed by some of the mushroom filling, followed again by some more cheese. Top with coriander and fold in half.
- Place 1tbsp of oil in a wide frying pan and toast the wrap over a medium heat until the underside is golden and crispy, then flip over and repeat.
- For the salsa, blend cherry tomatoes, red onion, garlic, red chilli, coriander, lime, olive oil, and salt.
- Cut the quesadilla into three even triangles, spoon on the salsa and enjoy!
