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Crispy Sprout Quesadillas

4.5
0
Notes
50 mins cook
Sprouts aren’t just for Christmas. These quesadillas are a great way to use up sprouts during the festive season and beyond. They’re smoky, spicy and very cheesy. We've used flour tortillas but you can use corn if you can find them.
Sophie Wyburd

Sophie Wyburd

Crispy Sprout Quesadillas
Serves
4
Brussels Sprout
Sweet Smoked Paprika
Ground Coriander
Garlic Clove
Green Chilli 
Fresh Coriander
Lime
Flour Tortilla
Low-Moisture Mozzarella Cheese
Mild Cheddar Cheese
Olive Oil

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    Sophie Wyburd

    Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024. Photo credit: Stuart Simpson

    Sophie Wyburd
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