20/08/2026
The countdown to back to school is on!
Add these cheesy veggie quesadillas to your lunchbox rotation. Made with Glenilen Farm Natural Yoghurt, they’re creamy, delicious and ideal for prepping ahead for busy weekdays.
Ingredients
1 tbsp veg oil
½ leek, sliced
1 pepper, sliced
2 carrots, grated
70g grated cheddar cheese
Salt & pepper
10 x 6 “ flour tortillas
50 cream cheese
20g Glenilen Natural yoghurt
Method
To make the filling, in a pan, add the oil, leeks, and peppers.
Cook these over a gentle heat for 8-10 minutes until the vegetables have softened.
To this, add the grated carrot, season, and cook for a few minutes.
Remove and set aside to cool.
Once cold, add the grated cheese and mix well.
For the sauce, into a bowl, add the cream cheese and yoghurt, season and mix.
Arrange all 10 wraps on the table and divide the sauce over each.
Top 5 of them with the vegetable filling and sandwich with the remaining tortillas.
Onto a pan set over medium-low heat, cook the quesadilla on each side for 4-5 minutes, or until the filling is hot and the cheese is melted.
Remove from the heat and cut each one in half and then into bite-sized triangles.
