Carrot and Leek Quesadillas

This vegetarian quesadilla combines a carrot-leek mixture rich in vitamins with cheddar cheese, Sriracha, and honey. Ideal with salsa or guacamole.


  • Two tablespoons of olive oil
  • Two weeks with only the white and light-green parts, thinly sliced and halved
  • 2 cups of shredded carrots (four 8-ounce carrots)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • One teaspoon honey
  • 1/2 teaspoon of Sriracha or Hot Sauce
  • One tablespoon of fresh lime juice
  • Four 7-inch fat-free flour tortillas
  • 3 ounces of sharp cheddar cheese freshly grated (1/2 cup)


  1. Heat one tablespoon of olive oil in a medium nonstick pan. Add the leeks to a medium nonstick skillet and cook, stirring frequently, over moderate heat until softened. This should take about 4 minutes. Stir in the carrots, and cook for about four minutes until the vegetables have almost reached tenderness. Add the cumin and sea salt. Also, add honey, Sriracha sauce, lime juice, and 1/4 cup water. Continue cooking until the liquid has been absorbed and the carrot mixture becomes tender. This should take about 3 minutes.
  2. Arrange the tortillas in a row on your work surface. Spread one teaspoon of cheese on each half of the tortilla. The carrot mixture should be placed on top of each tortilla. Fold the tortillas in half and divide the remaining cheese. Press to make them stick together.
  3. Then, wipe out the pan and lightly brush with half of the remaining olive oil. Over a moderately high flame, cook two quesadillas, turning them once until they are browned and the cheese has melted. This should take about 2 minutes on each side. Repeat the process with the remaining quesadillas and oil. Serve each quesadilla by cutting it in half.
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