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,
2 tablespoons chopped jalapeño
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.