Solo: Mexican Mash Up

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Solo: Mexican Mash Up

An open quesadilla with bacon, courgettes and baby spinach topped with fresh coriander and grated cheddar. Served with a side of golden turnip chips.

Ingredients to serve 1

  • 75g x bacon – slice (1cm)
  • ¼ x onion – peel & chop finely
  • ½ clove x garlic – peel, grate finely & chop
  • 2 x courgettes – dice (5mm)
  • 20g x cheddar – grate
  • ¼ x chilli – chop finely (optional)
  • 3g x coriander – remove stalks
  • 50g x baby spinach
  • 2 ½ x turnips – cut off ends and slice thinly (crisps)
  • ¼ sachet x tomato paste
  • ¼ tsp x ground cumin
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all the ingredients as indicated above.

Step 2

Turnip crisps: Line a baking tray with tin foil and add the turnip slices. Cover the slices with a drizzle of olive oil, salt and pepper and roast for 15-20 minutes until golden. NOTE: Thinner slices could burn easily, so make sure you keep an eye on them. Remove the thinner slices when they are ready (golden).

Step 3

Mash up: Place a large frying pan on a medium-high heat and add the bacon and onion. Cook for 5- 7 minutes until the bacon is golden. Add the chilli (optional), garlic, tomato paste, cumin and courgettes and cook for another 3-5 minutes until the courgettes are cooked and slightly golden. Add the baby spinach and cook for another minute until the spinach has wilted. Season to taste.

Step 4

Serve in a bowl topped with coriander and grated cheddar. Add a side of golden turnip crisps.