Creamy Capsicum & Eggplant Quesadillas

15 minutes / 4 people
Tomato pesto pitta


Mix the cheddar, mozzarella, spring onions and coriander or basil. Pre-heat a griddle or large non-stick frying pan over a medium heat. Spread half the tortillas with the Saclà Capsicum & Eggplant Stir-through and set aside. Meanwhile, place a plain tortilla in the hot pan and sprinkle a quarter of the cheese mix evenly over the surface and then top it with one of the reserved tortillas, pesto-side down. Cook for about 1 minute, until the bottom tortilla is golden and the cheese is beginning to melt. Carefully turn the tortilla over and cook for a further 1-2 minutes, or until the bottom tortilla is golden and the cheese is melting. Remove from the pan and keep it warm. Repeat the process with the remaining ingredients then serve the quesadillas cut into wedges, with a crisp green salad if required. Deliciously different, easy to make, and loved by children – see what your brood make of these pesto quesadillas.


  • 150g cheddar, grated (or other hard cheese)
  • 150g mozzarella, grated
  • 6 spring onions, trimmed and sliced
  • 4 tbsp chopped fresh coriander
  • 4 tbsp Saclà Tomato Pesto / Saclà Classic Pesto
  • 8 x 20cm soft flour pittas