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Quesadillas with avocado and tomato salsa

12 minutes (20 minutes)
Serves 6 (as a side)
Salsa:
  • 1 avocado, peeled, seeded and chopped
  • 2 tomatoes, finely chopped
  • 1 small red onion, peeled and sliced
  • 420g can no-added salt corn kernels, drained
  • 1/2 cup chopped fresh coriander
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons lemon juice
Quesadillas:
  • 2/3 cup reduced fat grated tasty cheese
  • 1/2 red capsicum, finely chopped
  • 4 spring onions, thinly sliced
  • Black pepper, to season
  • 4 regular flour tortillas
  • Olive oil cooking spray
  1. To make salsa, combine all ingredients in a bowl. Cover and refrigerate while making quesadillas.
  2. For the quesadillas, combine the cheese, capsicum and spring onions in a bowl. Season with pepper.
  3. Place two of the tortillas on a board and divide the cheese mixture evenly between them, spreading almost to the edges. Place another tortilla over the filling and gently press down.
  4. Heat a large non-stick frying pan over a medium heat. Spray lightly with cooking oil. Add one quesadilla. Spray top tortilla lightly with cooking oil. Cook for 2-3 minutes, or until lightly browned underneath. Carefully turn using an egg slide. Cook other side for 2-3 minutes, or until browned and cheese is melted. Remove from pan. Repeat with remaining quesadilla. Cut each quesadilla into six wedges.
  5. Serve with salsa.

Tips

  • Serve these quesadillas and salsa as a tasty to side to grilled lean chicken or pork steaks. 



Image credit: Joe Filshie Photography

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