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Crispy Sprout Quesadillas

4.5
4
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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    Notes
    (4)

    J
    Jennifer D.
    12 days ago
    These were great! Will definitely be adding to the weekly dinner rotation. Note: i just used some cheddar instead and still worked a treat.
    L
    Laura W.
    24 days ago
    These were stunning! Really easy to make, and they tasted great. Fab new way to eat sprouts. I’ll be making the coriander salsa time and time again, it’s so good and I can think of loads of dishes to try it with!
    E
    Eilis O.
    a month ago
    I was doubting how good this would be whilst making it but it was DELICIOUS!!! I made the tortillas from another mob recipe too so it was very tasty. Took me 1.5 hours in all due to tortilla making but worth all the effort and a great way to use sprouts. I added in rice (as had some leftover) to mine too but I don’t even think it was needed as the sprouts are surprisingly really meaty and filling.
    E
    Emma D.
    a month ago
    Love sprouts and loved this recipe!

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