4 ways quesadillas

Try a new twist on a classic Mexican-inspired snack. Made from tortillas sandwiched together with a filling then cooked in a pan, these quesadillas are seriously moreish, with a crisp, golden outside and warm, gooey middle

- ESTHER CLARK

Chilli corn & spring onion quesadilla

SERVES 2 PREP 10 mins COOK 15 mins EASY

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 • fibre • 1 of 5-a-day

PER SERVING

375 kcals

• fat 18g

• saturates 7g

• carbs 38g

• sugars 11g

• fibre 6g

• protein 13g

• salt 1.7g

Creamy garlic chicken quesadilla