Pie-Maker Vegetarian Quesadillas

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Serving size is how many are made."

Original recipe yields 12 servings


  • Serving Size: 1 (88 g)
  • Calories 286.3
  • Total Fat - 4.3 g
  • Saturated Fat - 2 g
  • Cholesterol - 8.8 mg
  • Sodium - 205.7 mg
  • Total Carbohydrate - 48.7 g
  • Dietary Fiber - 9.3 g
  • Sugars - 1.2 g
  • Protein - 16.1 g
  • Calcium - 166.8 mg
  • Iron - 3.1 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.5 mg

Step 1

Use metal pastry cutters or a small sharp knife (and small bowls as a guide) to cut two 9cm discs and two 8cm discs from each tortilla to make 24 discs in total smf spray 1 side of each disc with oil and cover with plastic wrap to prevent them drying out.

Step 2

Combine the beans and bought salsa in a bowl.

Step 3

Preheat a pie maker and place a 9cm tortilla disc, oil-side down, in each pie maker hole and place a slightly heaped tablespoonful of mixture in each tortilla case and top with 1 tablespoon cheese and then place an 8cm tortilla disc, oil-side up, on top of each and close the lid and cook for 5 minutes or until the quesadillas are golden brown and the filling is warmed through.

Step 4

Lift out the quesadillas and transfer to a wire rack and repeat with the remaining tortilla discs and mixture in 2 more batches.

Step 5

Top the quesadillas with fresh salsa and scatter over coriander and serve with sour cream and lime wedges

Step 6

NOTES:- Make a quick fresh salsa with chopped cherry tomatoes, thinly sliced green shallots and a squeeze of lime juice.

Tips & Variations

No special items needed.