Spinach and cheese quesadilla
Bite into the light and crispy tortilla to get the gooey, cheesy filling.
Bega Country Light Cheese, Tasty, 50% Less Fat, Grated
50 g, (1/2 cup)
4 small, wholemeal
1 medium, diced
2 tbs, coarsely chopped
1 tsp, finely chopped
Baby spinach leaves
- Combine the tomato and coriander in a small bowl. Season with salt and pepper.
- Place 2 tortillas on a clean work surface and sprinkle with half the cheese. Sprinkle with the shallot and top with the baby spinach. Sprinkle with the remaining cheese. Top with the remaining tortillas.
- Heat half the oil in a non-stick frying pan over medium heat. Cook 1 tortilla stack for 1-2 minutes each side or until golden. Repeat with remaining oil and tortilla stack.
- Cut the quesadillas into wedges and top with the tomato salsa.