Quesadillas that are crispy on the outside and melt-in-your-mouth on the inside, with a creamy filling of mashed white beans, sweet corn, and melted cheeses. Perfect for children: zero spice, and soft, crispy textures.
Ingredients
- 8 pieces flour tortillas
- 150 g grated cheddar
- 150 g grated Monterey Jack
- 240 g canned white beans
- 200 g canned sweet corn
- 30 ml sunflower oil
- to taste salt
Method
- Drain and rinse the white beans. Coarsely mash them with a fork in a bowl.
- Drain the sweet corn.
- In a large bowl, mix the mashed beans, corn, grated cheddar, and grated Monterey Jack. Salt lightly. Mix well.
- Place a tortilla on a board. Spread about a quarter of the cheese and bean mixture over half of the tortilla (or over the whole surface if you are using two tortillas per quesadilla). Cover with a second tortilla (or fold the first one into a half-moon).
- Repeat the process for the other three portions.
- Heat a large skillet over medium heat with a drizzle of neutral oil. Add a quesadilla and cook for 2 to 3 minutes per side, until the tortillas are golden brown and crispy and the cheese is melted.
- Cut each quesadilla into wedges and serve immediately.
Nutrition
Per serving
- Energy
- 786.9 kcal
- Protein
- 33.08 g
- Carbohydrate
- 76.17 g
- Fat
- 40.37 g
- Fibre
- 9.29 g
- Calcium
- 410.6 mg
- Iron
- 5.78 mg
- Magnesium
- 157.29 mg