Corn Que­sadil­las

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SERVES 4 PREP 10 min­utes

COOK 20 min­utes COST $3.45 a serve

8 large flour tor­tillas

240g creamy fetta, mashed

420g can corn ker­nels, drained

½ cup drained char-grilled cap­sicum,

thinly sliced

2 ta­ble­spoons chopped jalapeño

chilli slices

1/3 cup coarsely chopped co­rian­der 40g but­ter

40g baby spinach leaves

1 lime, cut into wedges

1 Place half the tor­tillas on a clean work sur­face. Spread with cheese. Top with the corn, cap­sicum, chilli and co­rian­der, then the re­main­ing tor­tillas. Press edges firmly to seal.

2 Heat half the but­ter in large fry­ing pan over mod­er­ate heat. Cook que­sadil­las, one at a time, for 2 min­utes each side or un­til golden brown and heated, adding re­main­ing but­ter to pan when nec­es­sary. Cut into wedges.

3 Serve que­sadil­las with spinach leaves and lime wedges.

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