Quesadillas
Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 4 multigrain tortillas
- ¾ cup tomato salsa
- 1 cup tasty cheese, reduced fat, grated
- 400g can red kidney beans, drained
- 1 carrot, grated
- 1 large handful baby spinach leaves
- Olive oil cooking spray
Salsa (optional):
- 2 medium tomatoes, diced
- ¼ medium red onion, diced
- 1 tablespoon coriander, finely chopped
- 1 lime, juiced
Method:
- LAY the tortillas on a clean surface. Spread with tomato salsa and sprinkle with cheese.
- TOP half of each tortilla evenly with beans, grated carrot and spinach leaves. Fold in half.
- HEAT a large non-stick frypan or an open sandwich toaster grill and grease with cooking spray.
- ADD one filled tortilla and cook over a medium heat for about 3 minutes or until golden. Using a spatula, carefully turn and cook other side until golden. Remove from pan or toaster grill.
- REPEAT the above step with remaining filled tortillas to make 4 quesadillas. Cool then cut each in half.
- COMBINE salsa ingredients in a small bowl (optional).
- SERVE quesadillas with salsa.
What's Great About It:
These quesadillas make the perfect leftover lunch and are great eaten cold! This is a fun and easy recipe to get the kids involved in the kitchen. They also make for a quick and delicious mid-week dinner.
