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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

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.

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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