Peas quesadillas with carrot salsa

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Ingredients for


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  • carrots
  • spring onion
  • broad-leaf parsley
  • lime juice
  • olive oil
  • fresh or frozen peas
  • vegetable stock
  • garlic cloves
  • Emmentaler AOP, intense
  • large tortilla wraps
  • Salt, pepper
Star of the dish
Emmentaler AOP URTYP®

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.

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.

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.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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