April 10, 2016
I adore Mexican food. All those fresh ingredients and spices. But it can often be pretty heavy on the fat and calorie front. In this recipe I’ve lightened up the ingredients to make it an everyday meal that still has all the tasty Mexican flavours.
2 Corn tortillas
15g Reduced fat cheddar cheese (grated)
Greek yoghurt or quark to serve.
1The first step to this recipe is to prepare the meat filling. To do this you can follow my recipe for Smoky Chipotle Chicken Chilli.
2Place 1 corn tortilla into a dry frying pan.
3Spoon on enough chilli to cover the tortilla but don’t over fill it. Then sprinkle over the grated cheese.
4Add the second tortilla on top of the chilli and place on a small saucepan to compact everything down.
5After 2 minutes remove the pan and using a fish slice carefully turn the quesadilla over.
6Place the saucepan back on and cook for a further 2 minutes until the cheese starts to bubble out of the sides.
7Slide the quesadilla out of the pan onto a place. Spoon on some Greek yoghurt/quark and a sprinkle of paprika.
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