Corn and Red Pepper Quesadillas

Quesadillas, pronounced ‘kay-sa-dee-ah’, means “little cheesy thing”. I don’t need a reason beyond this to love them but they also happen to be varied, delicious and easy to make. My kids think Quesadillas are Mexican cheese toasties and it’s not a bad description. The basic idea is a flour tortilla filled with your choice of veggies and/or meat sprinkled with cheese then folded and warmed. Corn and roasted pepper quesadillas is my go-to recipe for a quick lunch or dinner served with some sour cream and salsa for dipping.

Fibre Facts: Tortilla and Corn
Slow steady source of energy that also helps keep your digestive system happy.

INGREDIENTS
Serves 2 Kids
2 flour tortillas
1 tsp of vegetable oil
1 cup of grated mozzarella or red Leicester
80g sweetcorn
2 chopped spring onions
1/2 a roasted pepper (jarred)
chopped coriander
(Adult version add 1 tbsp of pickled jalapenos and a dash of hot sauce)

  • Get all your ingredients chopped and ready to go so that you pop them all into the pan at the same time. Put the oil in a large frying pan over a medium/high heat and swirl the pan to spread out the oil.
  • Put one tortilla into the pan and sprinkle 1/4 of the cheese over one half of the tortilla. Add half of all the other ingredients then sprinkle over another 1/4 of cheese. Fold the empty half over the filling and press down with a spatula.
  • Put the other tortilla in the pan next to the first one and fill the half touching the pan with all the ingredients as above then fold. Cook for 4 mins then gently turn over each quesadilla and cook for 3 mins more. Once the cheese has melted remove from the pan and cut into quarters. Serve with salsa and sour cream.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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