Corn quesadillas with bean salad

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  • Serving: 4
  • Prep time: 15 m
  • Cook time: 16 m
  • Ready in: 31 m
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Create authentic Mexican-style meals in the comfort of your own home with these delicious quesadillas.

Credit by: KingOfChef

Ingredients

  • BEAN SALAD
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Nutrients

2417 kj ENERGY
26g FAT TOTAL
15g SATURATED FAT
10g FIBRE
28g PROTEIN
47mg CHOLESTEROL
1194.54mg SODIUM
10g CARBS (SUGAR)
53g CARBS (TOTAL)

Step by step method

  • Step 1

    Preheat oven to 120°C.

  • Step 2

    To make the bean salad: place the beans, onion, tomatoes and coriander in a medium bowl. Add the lemon juice, season with salt and pepper, and toss to combine. Set aside.

  • Step 3

    Combine the corn and chilli in a medium bowl.

  • Step 4

    Brush a medium non-stick frying pan with oil to grease, and heat over medium heat. Place 1 tortilla in the pan. Sprinkle evenly with a quarter of the cheddar. Add a quarter of the corn mixture, and use the back of a spoon to spread evenly over the cheddar. Brush 1 of the remaining tortillas with oil. Place oiled-side up on top of the corn mixture. Cook over medium heat for about 2 minutes or until the underside is golden and the cheese begins to melt. Invert onto a plate and slide, uncooked-side down, back into pan. Cook for a further 2 minutes or until the tortilla is golden.

  • Step 5

    Transfer to a rack in preheated oven to keep warm. Repeat with oil, remaining tortillas, cheddar and corn mixture.

  • Step 6

    Cut the quesadillas into wedges and place on serving plates. Serve immediately with the bean salad.

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