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Tortilla pockets
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 423
  • Fat about 27g
  • Carbohydrates about 26g
  • Protein about 15g
This is needed
This is needed for 4 people
Filling
  • 1 tin corn kernels (approx. 140 g)
  • 1 tbsp olive oil
  • 200 g baby spinach
  • 2 sprigs oregano
  • 1 courgette
  • 150 g medium-aged Appenzeller
  • 0.5 tsp salt
Dip
  • 1 avocado
  • 0.25 tsp salt
  • 1 lime
  • a little pepper
  • 2 tbsp water
Pockets
  • 8 mini-tortillas
  • 2 tbsp water
  • 2 tbsp olive oil
Tools
  • Apron, Bowl, Brush , Colander, Fork, Frying pan, Lemon squeezer, Paring knife, Rösti grater, Spatula, Tablespoon, Teaspoon, Timer, small bowl, Kitchen scales, Can opener
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And that's how it's done
And that's how it's done
Filling
Grate the courgette, drain the sweetcorn. Tear off the oregano leaves. Heat the oil in a frying pan. Sauté the courgette, sweetcorn, oregano and spinach for approx. 5 mins., continue to cook until almost all of the liquid has evaporated. Place in a bowl and allow to cool slightly. Grate the cheese, mix into the vegetables, season with salt.
Dip
Cut the lime in half, squeeze 1 tbsp of juice into a bowl. Halve the avocado, remove the stone, scoop out the flesh with a spoon, add to the lime juice along with the water, mash finely with a fork, season.
Pockets
Spread the filling on one half of each tortilla, leaving a border of approx. 1 cm. Brush the edges with water, fold over the tortillas, press the edges down firmly with a fork. Brush both sides of the tortillas with oil. Fry the parcels in the same frying pan for approx. 2 mins. on each side, serve with the dip.