Snack
Tortilla Cabbage Toast Quesadilla
30 minServes 2Nutri-Score C€
C
30 min
30 minTortilla Cabbage Toast Quesadilla
what you need
Ingredients
cabbage (shredded and finely chopped)Produce160 g- green onion (chopped)Produce15 g
carrot (finely chopped)Produce20 g
eggs (beaten)Dairy2 pieces
salt (2 pinches)Spices2 g
sweet corn (canned, drained)Pantry54 g- wheat tortilla (24 cm / 9 inch)Bakery2 pieces
- ketchupPantry30 g
mozzarella cheese (shredded)Dairy60 g- cheddar cheese (shredded)Dairy40 g
- cooking oil (for the pan)Pantry15 ml
parsley (chopped, for garnish)Produce3 g
per serving
Nutrition
391kcal
- Carbs
- 39 g
- Proteins
- 16 g
- Fat
- 19 g
what you’ll use
Tools
Frying pan
Mixing bowl
Spatula
step by step
Method
- Step 1
Prepare the cabbage
- Shred and finely chop the cabbage.
- Soak the cabbage in water for 5 minutes.
- Rinse thoroughly and drain the water well.
- Step 2
Make the vegetable mixture
- Chop the green onion and add it to a bowl with the cabbage.
- Finely chop the carrot and add it.
- Add the sweet corn, eggs and salt, then mix everything well.
- Step 3
Cook the vegetable base
- Heat cooking oil in a frying pan.
- Scoop up the vegetable mixture and spread it out to a size slightly smaller than the tortilla.
- Place a wheat tortilla on top and press it to attach.
- Step 4
Flip the tortilla
- Place a plate over the pan and turn the pan over to release the tortilla.
- Add a little oil to the pan and slide the tortilla back in, vegetable side up.
- Step 5
Fill and fold
- Spread ketchup over the tortilla.
- Sprinkle the mozzarella and cheddar cheese on one half.
- Fold the tortilla in half and press firmly to hold the shape.
- Step 6
Crisp both sides
- Cook until golden and crispy on both sides and the cheese has melted.
- Garnish with parsley and serve.
most cooked first
