4 WAYS WITH...
Fillings for quesadillas
Chilli corn & spring onion quesadilla
SERVES 2 PREP 10 mins COOK 15 mins EASY V
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 • ibre • 1 of 5-a-day
PER SERVING 375 kcals • fat 18g • saturates 7g • carbs 38g • sugars 11g • ibre 6g • protein 13g • salt 1.7g
Creamy garlic chicken quesadilla
SERVES 2 PREP 10 mins COOK 10 mins EASY
Blitz 50g watercress, 1/2 small bunch of chives, the zest of 1/2 lemon and 5 tbsp garlic soft cheese. Season. Remove the skin from 2 roasted chicken breasts and fry for 5 mins until crisp. Meanwhile, shred the chicken, then spread the cheese mix over
1 large flour tortilla, top with the chicken, crisp skin, 30g grated mature cheddar, 30g grated mozzarella and a second tortilla. Heat a frying pan over a medium heat, add the quesadilla and cook for 2-3 mins on each side. Cut into four.
GOOD TO KNOW calcium • 1 of 5-a-day
PER SERVING 437 kcals • fat 18g • saturates 10g • carbs 23g • sugars 3g • ibre 3g • protein 44g • salt 1.7g
Leek, bacon & mustard quesadilla
SERVES 2 PREP 10 mins plus cooling COOK 15 mins EASY
Heat 1 tbsp butter in a small frying pan set over a medium heat. Fry 1 large sliced leek for 10 mins until softened. Transfer to a bowl and leave to cool for 15 mins. Fry 3 chopped smoked streaky bacon rashers in the pan for 5 mins, or until crisp. Mix the leeks with 1 tbsp wholegrain mustard, 1 tbsp chopped parsley, 30g grated mature cheddar and 30g grated mozzarella. Spread the mixture over 1 large flour tortilla and top with the bacon and a second tortilla. Heat a frying pan over a high heat. When hot, add the quesadilla and cook for 2 mins on one side. Turn it over and cook for 1-2 mins more, or until the cheese is melted. Cut into four.
GOOD TO KNOW calcium • 1 of 5-a-day
PER SERVING 417 kcals • fat 26g • saturates 13g • carbs 23g • sugars 3g • ibre 5g • protein 19g • salt 2.9g
Prawn & chorizo quesadilla
SERVES 2 PREP 10 mins COOK 15 mins EASY
Heat 1 tbsp olive oil in pan. Fry 1/2 small sliced red onion and 1 sliced red pepper for 10 mins. Add 70g finely chopped chorizo and fry for 5 mins more. Stir in 1 crushed garlic clove, 1 tbsp chipotle paste,
1/2 tsp cumin, 1/2 tsp ground coriander and 100g peeled and chopped raw king prawns, then fry for 2 mins more. Add the juice of 1 lime and season. Spread over 1 large flour tortilla, top with a second tortilla. Heat a frying pan over a high heat. When hot, add the quesadilla and cook on each side for 1-2 mins. Cut into four and serve with guacamole, if you like.
GOOD TO KNOW vit c • 1 of 5-a-day
PER SERVING 384 kcals • fat 20g • saturates 6g • carbs 27g • sugars 6g • ibre 4g • protein 22g • salt 2.3g