Heat a large frying pan over medium heat. Lay a tortilla in the base and spread it with the tomato paste, shredded lamb, cheese and spinach. Place the other tortilla on top and cook for 1-2 minutes or until starting to brown on the base. Carefully flip onto a chopping board and slide back into the pan to cook the other side for a further 1-2 minutes or until the cheese has melted.
Use a spatula to slide the cooked quesadilla out of the pan and cut into six wedges.
Serve alone or with some hummus.
If using leftover roast lamb follow food safety guidelines and only use lamb cooked the day before.
Allow the quesadilla to cool and place in a sandwich bag or reusable food pouch. Store with appropriate cool packs to ensure the food is still fresh by lunchtime.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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