Quesadillas with avocado and tomato salsa
- *???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
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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