4 Quesadilla Thrillers!

Try a new twist on a classic Mexican-style snack. All our quesadillas are seriously moreish, with a crisp, golden outside and warm, gooey middle

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HOT & SPICY

Chilli & corn quesadilla

Serves 2

Prep 10 mins

Cook 15 mins

VEGETARIAN

Heat 1 tbsp olive oil in a frying pan, add 1/2 finely chopped onion and fry for 10 mins or until softened. Add / 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.

PER SERVING 375 kcals, fat 18g, saturates 7g, carbs 38g, sugars 11g, fibre 6g, protein 13g, salt 1.7g

CHOOSE CHICKEN

Creamy garlic chicken quesadilla