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Chicken, corn and spinach quesadillas

hat's not to love about a simply delicious Quesadilla dripping with cheese.
 

Recipe from: 23 April 2010
Preparation time: 5 mins
Cooking time: 3-4 mins
 
 

Ingredients

 
  • 4
    tortilla Wraps
  • 1 1/2
    cup
    grated Cheese of your choice
  • 1
    cup
    cooked Corn Kernels
  • 1
    cup
    chopped Baby Spinach
  • 1
    cup
    Cooked, Shredded Cheese
  • 1
    cup
    shredded Cheese
  • Salt & Pepper to taste
Servings: Change Serving
 
 

Method

 
Divide the filling ingredients on 2 of the Tortillas.

Place the other 2 Tortillas on top to make a sandwich.

Place in a hot pan for 3-4 minutes until the Tortilla is golden and the cheese is starting to melt.

Carefully flip it over and allow to brown on the other side.

Slice into 6 wedges and serve warm.
 

Read more on: starch  |  grill  |  shallow-fry
 

NEXT ON FOOD24X

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2010-08-31 11:03
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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