Quesadillas with peppadew peppers recipe

  • Serves 4
  • 30 mins to prepare
  • 520 calories / serving
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Lay out 4 tortillas and divide the cheese, peppers, sweetcorn, avocado and coriander between them. Season with salt and freshly ground black pepper and top with the remaining tortillas.

Heat a dry nonstick frying pan or griddle pan and cook each tortilla for 2-3 minutes per side, flipping carefully, until the cheese is melted. Cut into quarters. Serve with the salsa.

  • Ingredients

  • 8 flour tortillas
  • 200g (7oz) mature cheddar cheese, grated
  • 150g (5oz) mild peppadew peppers, halved
  • 1 x 200g tin sweetcorn, drained
  • 1 avocado, peeled, stoned and sliced
  • handful fresh coriander, chopped
  • 1 x 300g jar salsa dip, to serve
  • Energy 2185kj 520kcal 26%
  • Fat 27g 39%
  • Saturates 13g 65%
  • Sugars 17g 19%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 52.5g Protein 18.9g Fibre 4.7g


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