Veggie Style Quesadilla Recipe

Heat 1 tbsp of oil in skillet set over medium-high heat, add mushrooms and cook for 5 to 8 minutes or until softened and starting to brown.  Then add the zucchini and cook for 4 to 5 minutes, season with salt and pepper then remove from heat.

Dice ¼ cup prunes and mix with chopped herbs and half of the tomatoes.

In a separate skillet set over medium heat, heat 1 tsp oil. Place one tortilla into the pan, quickly top with mushroom-zucchini mixture, walnut pieces, a couple of whole prunes, a quarter of the remaining diced tomatoes and about a quarter of the grated Cheddar cheese. Place a second tortilla on top, press down lightly and fry carefully for 2-3 minutes over a medium heat.

Using a lid or large plate, turn the tortilla over and fry for a further 2-3 minutes until crispy and brown. Repeat with the remaining tortillas.

To serve, cut each quesadilla into 6 wedges and serve with the tomato and prune mixture.