Method

• 1.
  Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or stock or gravy), then finely chop. Place in a bowl with capsicum, carrot and cheese, adding more if you have it, then mix it all together. If you’ve got fresh herbs, add some roughly chopped leaves.
• 2.
  To assemble, scatter the veg and cheese mixture over 4 tortillas, then top with the remaining tortillas.
• 3.
  Place a large non-stick frying pan on medium heat. One at a time, dry-fry the quesadillas for 5 minutes, turning halfway, until golden and crisp on the outside and the cheese has melted in the middle.
• 4.
  Meanwhile, jazz up your hummus. Add extra virgin olive oil and a squeeze of lemon or lime juice to the hummus and mix together. You can add some fresh herbs here if you have any.
• 5.
  Let quesadillas cool for at least a minute, then slice into wedges. Serve with the jazzed-up hummus and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli, if you like. Great with a fresh, crunchy salad on the side.