Spinach, capsicum and cheese quesadillas
To flip the quesadilla, slide it off onto a clean plate. Cover the plate with the pan and carefully turnover.
320 g, (8 x 21cm tortillas)
100 g, coarsley chopped
Extra light cheddar cheese
1 cup(s), grated, (120g), grated
1 small, finely chopped
1 x 3 second spray(s)
- Spread the tortillas with the chilli sauce. Top four tortillas with spinach, capsicum and cheese. Top with the remaining tortillas, sauce-side down.
- Lightly spray a frying pan with oil and heat over medium heat. Cook 1 quesadilla for 2 minutes each side or until golden and the cheese is melted. Repeat with the remaining quesadillas. Cut into wedges to serve.