Chilli corn & spring onion quesadilla
SERVES 2 PREP 10 mins COOK 15 mins EASY
Heat 1 tbsp olive oil in a frying pan, add 1 /2 finely chopped onion and fry for 10 mins or until softened. Add 1 /2 finely chopped red chilli and 1 /2 tsp ground coriander and cook for 1 min more. Stir through 200g canned sweetcorn, drained, 3 sliced spring onions and the zest of 1 lime. Season to taste. Pile the mixture on 1 large flour tortilla, then top with 30g grated cheddar and 30g grated mozzarella. Top with a second tortilla. Heat a frying pan over a high heat. When hot, add the quesadilla, cook for 2 mins on one side, then turn it over and cook for 1-2 mins more, or until the cheese is melted. Cut into four and serve with some chilli sauce, if you like.
GOOD TO KNOW
calcium • fibre • 1 of 5-a-day
PER SERVING
375 kcals
• fat 18g
• saturates 7g
• carbs 38g
• sugars 11g
• fibre 6g
• protein 13g
• salt 1.7g
Creamy garlic chicken quesadilla
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