4large tortillas(flour or corn – gluten-free if necessary)
1portion leftover vegan haggis(approx. 1 cup / 200 g – homemade or shop-bought, but either way pre-cooked)
2oz(60 g) vegan cheese, grated
1medium red chilli, finely chopped(optional)
1medium spring onion, finely sliced
Cooking oil for frying
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In a bowl, use a fork to break up the pre-cooked/leftover haggis and make it easier to work with.
See recipe notes below for stacked vs. folded method. Instructions here are for stacked.Place a tortilla down on a flat board or plate. Take half of the vegan haggis and arrange in a thin layer, leaving a narrow gap to the edges. Sprinkle over half of the vegan cheese, half of the chopped red chilli, and half of the sliced spring onion. Place another tortilla on top and press down firmly.
Heat a wide pan on medium heat and add a little cooking oil. Once hot, carefully add the assembled quesadilla to the pan. Press down firmly with a spatula and cook for a few minutes or until starting to turn golden underneath.
Once golden underneath, flip the quesadilla over carefully and repeat on the other side. It may help to flip onto a plate and then return to the pan (or use the folded method – see recipe notes below).
Once both sides are golden and the cheese inside has melted, remove from the pan. Repeat for the other quesadilla.
Serving size: The recipe above is to make two full-size quesadillas using four tortillas. This would provide two main portions or four smaller half portions.Stacked vs. folded: You can either stack two tortillas on top of one another and flip during cooking, or fold one tortilla in half (with half the amount of filling). It comes down to personal preference.Haggis amount: The amount stated above is a rough guideline so just use whatever you have.Gluten-free: To make this quesadilla gluten-free, you'll need to ensure that both the tortillas and original haggis are GF (note that not all gluten-free tortillas are vegan). You'll also want to check that the vegan cheese you use is gluten-free (some may contain flour).If you liked this recipe, you might also enjoy: