Triple Cheese & Spinach Gözleme Inspired Bacon Quesadillas
with Oregano Potatoes, Cucumber and Baby Leaf Salad
- Milk
- Wheat
- Cereals containing gluten
- Sulphites
Originating from Turkey, gözlemes are stuffed pockets typically made from flatbreads - we've made it even easier with tortillas to make our Triple Cheese & Spinach Gözleme Inspired Quesadillas. Stuff with a cheesy sun-dried tomato and spinach filling, then bake and serve with oregano potatoes and cucumber salad.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Oregano
160 grams
Baby Spinach
50 grams
Mature Cheddar Cheese
(Contains: Milk)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
25 grams
Sun-Dried Tomato Paste
50 grams
Cream Cheese
(Contains: Milk)
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Baby Cucumber
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the oregano, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, pop the spinach into a colander in your sink.
Pour over the boiling water from your kettle until wilted and piping hot. Once wilted, leave to cool slightly.
Squeeze out all of the excess water from the spinach with the back of a spoon. Pat dry with kitchen paper.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Grate the Cheddar cheese and add to a medium bowl. Crumble in the Greek style salad cheese.
Stir in the cooked bacon, sun-dried tomato paste, cream cheese and spinach. Season with salt and pepper - this is your gözleme filling.
Lay the tortillas (2 per person) onto a lightly oiled baking tray.
Spoon the spinach filling onto one half of each tortilla. Fold the other side over to make a semi-circle. Press down to keep together.
Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.
Meanwhile, trim the cucumber and slice into 1cm thick rounds.
Give the (now empty) filling bowl a quick wash, then add in the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix together.
Just before your gözlemes are ready, toss the cucumber and baby leaves through the dressing.
Share your gözlemes between your plates and drizzle over the honey (see pantry for amount).
Serve the salad and oregano potatoes alongside with mayo (see pantry for amount) for dipping.
