Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 400grams sweetcorn, drained
- 2tablespoons olive oil
- 4 spring onions, finely sliced, green tops reserved
- 2 cloves garlic, peeled and minced
- 1 medium green chilli, diced
- 2teaspoons smoked paprika
- 1 medium lime, zest of half, 1/2 chopped into wedges
- 4 large wholemeal tortillas
- 100grams mozzarella, grated
Nutrition per serving
1500kJ / 358Cal
1500 Kilojoules or 358 Calories
17% of daily energy intake*
Protein
13.6grams
Fat
18.2grams
Carbs
33.0grams
Sugars
6.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These sweetcorn quesadillas are a speedy and cheesy vegetarian lunch option, ready in minutes.
Method
Step 1 of 4
Heat half of the oil in a large pan on medium high heat and cook the sweetcorn, spring onions and green chilli for 2-3 minutes. Stir in the paprika, lime zest and garlic and cook for 1 minute.
Step 2 of 4
Divide the mix between 2 large tortillas and sprinkle grated mozzarella on top. Add another tortilla on top of each and press down the spread the filling.
Step 3 of 4
Brush the rest of the oil on the outside of each quesadilla. Place the first quesadilla in a large pan on medium heat and cook for 2 minutes, flip carefully and cook for 1 minute. Repeat with the second quesadilla.
Step 4 of 4
Slice each quesadilla into 8 pieces and serve with lime wedges.
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