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Quesadillas
Nutrition facts per serving:
- Energy in kcal about 1017
- Fat about 60g
- Carbohydrates about 80g
- Protein about 35g
This is needed
This is needed
for 4 people
Onions
- 4 onions, cut into thin rings
- 1 tbsp clarified butter
- 1 tsp sugar
- 0.25 tsp salt
Filling
- 5 preserved jalapeño peppers in slices, finely chopped
- 1 tin corn kernels (approx. 140 g), rinsed, drained
- 0.5 bunch coriander, finely chopped
- 1 tbsp lime juice
- 0.25 tsp salt
Dip
- 200 g crème fraîche
- a little pepper
- 0.5 bunch coriander, roughly chopped
- 0.25 tsp salt
Quesadillas
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- 8 wheat tortillas
- 400 g Lucerne cream cheese, coarsely grated
- 0.5 lime, rinsed with hot water, dabbed dry, cut into wedges
And that's how it's done
And that's how it's done
Onions
Heat the butter in a non-stick frying pan. Reduce the heat, add the onions, sugar and salt, cover and simmer over a medium heat for approx. 25 mins., stirring occasionally until the onions turn a light brown colour, leave to cool.
Filling
Mix the sweetcorn with all the other ingredients up to and including the salt.
Dip
Mix the crème fraîche and coriander, season.
Quesadillas
Place 1 tortilla in a hot frying pan without any oil. Spread ½ tbsp of crème fraîche on top, then add ⅛ of the cheese. Add ¼ of the onions and sweetcorn, sprinkle with ⅛ of the cheese, cover with a second tortilla, press down gently. Cover and fry for approx. 2 mins., turn and finish cooking for approx. 2 mins. until the cheese has melted. Repeat this step three more times. Serve with the dip and lime wedges.
