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Raclette quesadillas
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
Tools
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- Apron, Frying pan, Paring knife, Sieve, Spatula, Tablespoon, Teaspoon, Timer, small bowl, Cutting board, Kitchen scales
And that's how it's done
And that's how it's done
Cover with the remaining tortillas, press down gently.
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.
Quesadillas
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.
