Spinach and cheese quesadilla

Name: Spinach and cheese quesadilla
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 50 g Bega Cheese, Tasty, 50% Less Fat, Grated (1/2 cup); 4 small Flour tortilla(s) wholemeal; 1 medium Tomato(es) diced; 2 tbs Fresh coriander coarsely chopped; 1 tsp Green shallot(s) finely chopped; 50 g Baby spinach; 2 tsp Olive oil

Points®

Total Time

20 min

Prep

15 min

Cook

5 min

Serves

Difficulty

Easy

Bite into the light and crispy tortilla to get the gooey, cheesy filling.

Ingredients

Bega Cheese, Tasty, 50% Less Fat, Grated

50 g, (1/2 cup)

Flour tortilla(s)

4 small, wholemeal

Tomato(es)

1 medium, diced

Fresh coriander

2 tbs, coarsely chopped

Green shallot(s)

1 tsp, finely chopped

Baby spinach

50 g

Olive oil

2 tsp

Instructions

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.

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Spinach and cheese quesadilla

Ingredients

Instructions

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