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Quesadillas with avocado and tomato salsa

12 minutes (20 minutes)
Serves 6
    *???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
To make salsa, combine all ingredients in a bowl. Cover and refrigerate
while making quesadillas.

For the quesadillas, combine the cheese, capsicum and spring onions in a
bowl. Season with pepper.

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.

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.

Serve with salsa.

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