Spicy quesadilla with toasted corn salsa
- ²⁄³ cup frozen corn sweetcornXkernels, drained
- 400g can Mexican bean mix, drained
- 1 medium avocado, diced
- ½ cup coriandercilantroX leaves
- 2 spring onions, sliced
- 2 tablespoons lime juice
- 8 mini flour tortillas
- ¹⁄³ cup tomato chutney
- 240g packet pulled pork shoulder, shredded
- ½ cup grated reduced-fat cheese
- 4 tablespoons extra-light sour cream
- chilli flakes (optional)
- lime cheeks, to serve
1 Spray corn with olive oil. Heat a large non-stick frying pan over high heat and add corn. Cook and stir 5 minutes, or until golden. Transfer to a large bowl and cool slightly. Add the canned beans, avocado, coriander, onion and lime juice. Season. Stir to combine.
2 Preheat a sandwich press (see Tips if you don’t have a sandwich press). Place half of the tortillas onto a work surface. Spread with chutney. Top with pork and cheese. Top with remaining tortillas. Cook in sandwich press, in batches, for 2 minutes, or until golden brown and heated through. Transfer to serving plates.
3 Spread the quesadillas with sour cream. Top with corn salsa. Sprinkle with some chilli flakes, if desired, and serve quesadillas with lime cheeks and side salad.
If you don’t have a sandwich press, put the tortilla oiled side down in a preheated pan . Place a heavy pan on top and give it a gentle press. Cook for 2-3 minutes or until done. Repeat on other side.
Nutrition Info (per serve)
Total fat 19.5g
–Saturated fat 6.8g
Dietary fibre 8.5g
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