Creamy Dandelion Quesadillas

• Preparation Time: 10 mins

• Cooking Time: 15 mins

• Serves: 4 – 6

Ingredients:

• 2-3 large handfuls of dandelion leaves, roughly chopped

• 1/2 of a medium onion, finely chopped

• 1 garlic clove, minced

• 3 tbsp butter or coconut oil 1 medium tomato, finely chopped

• 4 tbsp of cream cheese (you can now also get vegan cream cheese!)

• 11/2 cups of shredded cheese of your choice

• Flour tortillas

• Salt and pepper, to taste

Method:

1. In a medium frying pan, sauté the onion in the butter or coconut oil until the onion is soft and translucent

2. Add the minced garlic and cook for a further 1-2 minutes

3. Add the dandelion greens to the pan and allow them to wilt for 3-4 minutes. It will look like a massive quantity at first, but will quickly reduce in size.

4. Place the cream cheese, tomato and shredded cheese in a separate bowl.

5. Add in the dandelion/onion mixture.

6. Heat the tortilla in a lightly greased pan, flipping once.

7. Your quesadillas are done when they are a lovely shade of golden brown on both sides and the cheese is melted.

8. Tip – a griddle pan will give you nice lines on the tortilla!