Halloumi isn't really a melt-able cheese so its not the most logical cheese to use in a quesadilla. But, if you grate it, it does melt together a little bit and its totally delish!
Recipe:
(Makes 2)
2 gluten free wraps
120g Halloumi cheese, grated
2 gluten free chipolata sausages
40g frozen sweetcorn, defrosted
1 tbsp green pesto
Small handful of spinach
1 tbsp chopped chives
1/2 lime
1/2 lime
Freshly ground black pepper
Heat a small dry pan to a medium - high heat. Remove the sausages from their skins and crumble into the pan. Fry for about 5 to 6 minutes until completely cooked through and golden. Remove from the pan with a slotted spoon.
Lay out the wraps and spread the pesto over one side of each one; take into account that you will be folding the wrap in half once the fillings are in place. Top the pesto with the spinach, sweetcorn and the sausage. Top with the halloumi and scatter over most of the chives and the pepper then fold over the other side of the wraps.
Lay out the wraps and spread the pesto over one side of each one; take into account that you will be folding the wrap in half once the fillings are in place. Top the pesto with the spinach, sweetcorn and the sausage. Top with the halloumi and scatter over most of the chives and the pepper then fold over the other side of the wraps.
Heat a large pan on a medium - high heat. Carefully place to folded wrap in the pan and cook for 3 - 4 minutes, carefully flipping over half way through so they are cooked on each side and the halloumi softens. It won't melt completely but press the quesadillas down regularly so they flatten.
Remove from the pan and blot with kitchen towel (the pesto will run out a bit of oil) and serve with lime wedges and a sprinkling of the remaining chives.
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