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Raclette quesadillas
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 856
  • Fat about 43g
  • Carbohydrates about 73g
  • Protein about 42g
This is needed
This is needed for 4 people
Spinach and sweetcorn
  • 240 g frozen leaf spinach, defrosted
  • 1 tin corn kernels (approx. 140 g)
To fill
  • 4 tbsp red tapenade
  • 8 wheat tortillas
  • 0.25 tsp salt
  • 400 g raclette cheese in slices
  • Apron, Frying pan, Paring knife, Sieve, Spatula, Tablespoon, Teaspoon, Timer, small bowl, Cutting board, Kitchen scales
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And that's how it's done
And that's how it's done
Spinach and sweetcorn
Place the spinach in a sieve, squeeze out and roughly tear. Drain the sweetcorn, mix with the spinach.
To fill
Spread the tapenade over the tortillas. Divide the spinach and sweetcorn between 4 tortillas, season with salt. Halve the cheese slices, place on top.
Cover with the remaining tortillas, press down gently.
Cover and cook the quesadillas in batches in a non-stick frying for approx. 2 mins. Turn the quesadillas and cook for a further 2 mins. until the cheese has melted. Remove, cut into triangles.

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