An easy idea for using up leftover bolognese.
I always make a big pot of bolognese which lasts a couple of nights plus leftovers. I usually serve it with spaghetti the first night, then a couple of nights later we will have it again on penne, sometimes with mozzarella on top.
I wanted to try something that wasn't pasta, so I got a notepad out and scribbled down some ideas.
Quesadillas was top of the list. I don't make them very often, but they are always popular with my family, so leftover bolognese quesadillas it is.
Ingredients in bolognese quesadillas
This recipe is more of a serving suggestion than a full recipe, but feel free to tweak it.
I started with a hot pan, sprayed with a little olive oil. I then added a large flour tortilla, some grated mozzarella (if you are looking for a vegan mozzarella, Tesco do a good coconut based grated vegan mozzarella, that melts really well). I then added some bolognese, some more mozzarella and fresh basil leaves.
Don't add too much bolognese. You really need to be sparing or it will all ooze out and you will just get in a mess. A little bolognese and don't take it to the edges. Leave a big gap around the outside of the tortilla. This will allow the cheese to melt and fuse the tortillas together which will make it easier to flip.
It only takes a few minutes each side, until it started to get golden and crisp.
also try - Bolognese Potato BakeorLeftover Bolognese Sausage Rolls
Bolognese layer bake
These quesadillas are great to serve for lunch, but if you want something more substantial for dinner, why not make a bolognese layer cake.
Instead of baking these individual tortilla snacks, why not layer the tortillas, bolognese, fresh basil and mozzarella into a baking dish. Just keep layering it up and finish with a layer of mozzarella, slices of tomato and a good sprinkling of grated parmesan (veggie or vegan).
Bake it in a preheated oven for 20-25 minutes, then serve slices with potatoes and vegetables.
Shall we call it bolognese tortilla lasagne?
Do let me know if you try it. The idea just came to me as I was typing up this post.
Flour tortillas
You could make your own tortillas and in fact you could try out my recipe forhomemade flour tortillas, but to my mind quesadillas are something you make when you want a quick snack or meal so ready made wraps are the way to go.
My favourite flour tortillas are Mission Deli Wheat and White Wraps. Under no circ*mstances buy the wholemeal ones, they are awful!
I have tried many supermarket own brand tortillas and I often find them claggy, which is awful for filled sandwich wraps but you could actually get away with them in this recipe as they are crisped up.
pin it for later
Also check out my Pinterest board Lunch Wrapsfor more inspiration.
Using leftover wraps
If you have any wraps leftover, remember wraps make great lunchtime sandwiches. Here are a few of my favourites.
Carrot and Spinach Crunch Lunch Wrap- A delicious vegan lunchtime wrap full of colourful veggies and finished with the crunch that makes this wrap one of the best wraps around.
Green Power Lunch Wrap-A lush green lunchtime wrap featuring spinach and creamy avocado with a tangy dressing. Delicious!
Veggie Sausage, Red Pepper and Hummus Wrap-A very satisfying lunch ordinner warm wrapfilled with well cooked
Spicy Bean Lunch Wrap-A delicious spicy bean wrap, both creamy and tomato spicy. A very, very addictive lunchtime sandwich wrap.
Beet Salad Lunch Wrap-Asalad wrapwith a powerhouse of flavours and textures including pickled baby beets, sundried tomatoes and pesto.
quesadillas, burritos, Mexican snack food, vegan snack, vegan lunch, bolognese, leftover bolognese, bolognaise, leftover bolognaise, easy vegan lunch
lunch
Mexican, vegan
Yield: 1 quesadillaAuthor: Jacqueline Meldrum
Leftover Bolognese Quesadillas
A simple recipe for leftover veggie bolognese quesadillas. The recipe is for one large quesadillas, but it is easy to double or triple for more of these tasty lunchtime snacks.
prep time: 2 minscook time: 5 minstotal time: 7 mins
ingredients
- a spray of rapeseed oil
- 2 large flour tortillas
- 4 tbsp leftover veggie bolognese
- 100g grated mozzarella (vegan or vegetarian)
- a handful of fresh basil leaves
- a grinding of black pepper
instructions
- Warm the bolognese in a pot or in a bowl in the microwave.
- Heat a large frying pan, spray with oil and place the first tortilla in it.
- Top with half the mozzarella, sprinkled evenly across the tortilla to the edges, then top with the bolognese, but don't spread the bolognese to the edges as you want the cheese to seal the edges as it melts.
- Top with fresh basil leaves, then top with the rest of the mozzarella.
- Finish with a grinding of black pepper, top with the other tortilla and press down. Grill until the underneath is starting to crisp and turn golden, then turn over and finish the other side. This will only take 2 or 3 minutes.
- Remove from the pan, slice into wedges and serve.
- Enjoy!
calories
280
fat (grams)
12.5
sat. fat (grams)
3.6
carbs (grams)
29
protein (grams)
13.1
sugar (grams)
0.4
Created using The Recipes Generator
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