Carrot and Leek Quesadillas Recipe

Name: Carrot and Leek Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 leeks, white and light green parts only, halved lengthwise and thinly sliced; 4 carrots (8 ounces), shredded (2 cups); 1/2 teaspoon cumin; 1/2 teaspoon sea salt; 1 teaspoon honey; 1/2 teaspoon Sriracha or hot sauce; 1 tablespoon fresh lime juice; Four 7-inch fat-free flour tortillas; 3 ounces sharp cheddar cheese, freshly grated (3/4 cup)

Servings: persons

1
In a medium nonstick skillet, heat 1 tablespoon of the olive oil.
2
Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 4 minutes.
3
Stir in the carrots and cook until the vegetables are nearly tender, about 4 minutes.
4
Add the cumin, sea salt, honey, Sriracha, lime juice and 1/4 cup of water.
5
Continue to cook until the liquid is absorbed and the carrot mixture is tender, about 3 minutes.
6
Arrange the tortillas on a work surface.
7
Sprinkle 1 tablespoon of cheese over half of each tortilla.
8
Top each with the carrot mixture.
9
Divide the remaining cheese between the tortillas and fold them in half, pressing to help them stick together.
10
Wipe out the skillet and brush lightly with half of the remaining 1 tablespoon of olive oil.
11
Cook 2 of the quesadillas over moderately high heat, turning once, until browned and the cheese is melted, about 2 minutes per side.
12
Repeat with the remaining oil and quesadillas.
13
Cut each quesadilla in half and serve.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 leeks, white and light green parts only, halved lengthwise and thinly sliced, 4 carrots (8 ounces), shredded (2 cups), 1/2 teaspoon cumin, and more.

Yes, Carrot and Leek Quesadillas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot and Leek Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions