Overview

Ingredients

2-3 large handfuls of dandelion leaves, roughly chopped

1/2 of a medium onion, finely chopped

1 garlic clove, minced

3 tbsp butter or coconut oil 1 medium tomato, finely chopped

4 tbsp of cream cheese (you can now also get vegan cream cheese!)

11/2 cups of shredded cheese of your choice

Flour tortillas

Salt and pepper, to taste

Method

In a medium frying pan, sauté the onion in the butter or coconut oil until the onion is soft and translucent

Add the minced garlic and cook for a further 1-2 minutes

Add the dandelion greens to the pan and allow them to wilt for 3-4 minutes. It will look like a massive quantity at first, but will quickly reduce in size.

Place the cream cheese, tomato and shredded cheese in a separate bowl.

Add in the dandelion/onion mixture.

Heat the tortilla in a lightly greased pan, flipping once.

Your quesadillas are done when they are a lovely shade of golden brown on both sides and the cheese is melted. Tip – a griddle pan will give you nice lines on the tortilla!