Peas quesadillas with carrot salsa

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35 min.
Cook/bake time 35 min.


4 servings

  • 100 g carrots
  • 1 spring onion
  • ½ bunch broad-leaf parsley
  • 3 tbsp lime juice
  • 4 tbsp olive oil
  • Salt, pepper
  • 300 g fresh or frozen peas
  • 1 dl vegetable stock
  • 2 garlic cloves
  • 200 g strong Emmentaler AOP
  • 4 large tortilla wraps


  1. Dice the carrots into very small cubes (Brunoise). Finely chop the spring onions and parsley. Stir together lime juice, oil, 2 tablespoons water, salt and pepper to make a sauce. Add the diced carrots, spring onions and parsley.
  2. Cook the peas with stock and the garlic cloves, covered, for 5-10 minutes until soft. Puree the peas (not too finely) and 2-3 tablespoons of vegetable stock with the hand-held blender and leave to cool. Grate the Emmentaler AOP using a coarse grater, mix with the peas and season to taste with salt and pepper.
  3. Spread the pea mixture evenly on one half of each tortilla, leaving a 1.5 cm edge free. Close the tortilla and fry for 2-3 minutes on each side in a frying pan. Cut the quesadillas in half and serve with the carrot salsa.

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