Brinjal, spinach and mushroom quesadillas with Kasselshoop Nettle Cheddar

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I’ve always been a big fan of Kasselshoop cheddar and gouda, but I only recently discovered the splendour of their flavoured cheeses. I can really recommend the cheddar with pickled onion, the smoked gouda and the gouda with chilli. But my absolute favourite has to be the white cheddar with nettle. It marries very well with vegetables such as spinach and brinjal, and is complimented beautifully with a glass of chardonnay.

These brinjal, mushroom and spinach quesadillas make for a gorgeous vegetarian dish that will please the whole family. It is quick and easy to put together and perfect for the lovely summer days we’re experiencing.

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Ingredients:

1 brinjal, thinly sliced

200 g button mushrooms, sliced

100 g baby spinach

200 g grated Kasselshoop Nettle Cheddar

4 soft tortilla wraps

Method:

  1. Heat a pan with a drizzle of olive oil. Place the brinjal slices in the pan and fry for 2 minutes on each side. Set the brinjal aside and flash fry the mushrooms in the same pan. Be sure to only season with salt and pepper.
  2. To assemble, lay out 2 tortilla wraps and place some brinjal and mushrooms on top. Arrange the baby spinach on top of that and add a generous amount of Kasselshoop Nettle Cheddar. Close the quesadillas with the remaining 2 tortillas.
  3. Toast the tortillas on a sandwich press until the cheese is melted and the tortillas has browned up a bit.
  4. Serve with guacamole, sour cream and cherry tomatoes.

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The owners of Kasselshoop, Kassie and  Liesel Kasselman, offers an amazing opportunity to pair their unique cheeses with wines of the area at a quaint tasting room on their farm. Read more about that on my cousin’s blog: What to do in the Garden Hood.

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My cousin and I – enjoying the tastes and sights at Kasselshoop.

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