Spicy vegetarian quesadilla
8
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
If your midday meals are lacking the wow factor, it’s time to serve up this quesadilla. Filled with vegetables, these moreish little wedges of flavour will make your lunch a meal to look forward to!
Ingredients
Zucchini
2 medium, coarsely grated
Canned corn kernels, rinsed and drained
2 cup(s), (320g)
Roasted capsicum, not in oil
200 g, cut into strips
Jalapenos
100 g, sliced, drained
Multigrain tortilla
4 regular, (40g)
Extra light cheddar cheese
168 g, (8x21g slices)
Instructions
1
Combine zucchini, corn kernels, capsicum and jalapeño in a bowl. Sprinkle ⅛ of the cheese over half of each tortilla. Top each with zucchini mixture and remaining cheese. Fold tortillas to enclose filling.
2
Cook, 1 at a time, in a preheated sandwich press for 2-3 minutes or until heated through and cheese has melted.
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