Name: Spinach and cheese quesadillas
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/3 cup (65g) low-fat cottage cheese; 50 gram (1½ ounces) baby spinach leaves; 1 avocado (200g), chopped finely; 1/2 cup (100g) canned kidney beans, rinsed, drained; 125 gram (4 ounces) canned corn kernels, rinsed, drained; 1 tomato (150g), seeded, chopped finely; 1 red onion (100g), chopped finely; 1 zucchini (120g), gratedcoarsely; 8 x 15cm (6-inch) flour tortillas; 1/2 cup (50g) coarsely grated reduced-fat mozzarella; 2 tablespoon loosely packed fresh coriander leaves (cilantro)

Spinach and cheese quesadillas

Quesadillas can be cooked in a heated sandwich press, just make sure you gently wrap the quesadilla in baking paper before pressing, to stop the filling from burning the press.

Serves 4

Cook

40M

Ingredients

1/3 cup (65g) low-fat cottage cheese

50 gram (1½ ounces) baby spinach leaves

1 avocado (200g), chopped finely

1/2 cup (100g) canned kidney beans, rinsed, drained

125 gram (4 ounces) canned corn kernels, rinsed, drained

1 tomato (150g), seeded, chopped finely

1 red onion (100g), chopped finely

1 zucchini (120g), gratedcoarsely

8 x 15cm (6-inch) flour tortillas

1/2 cup (50g) coarsely grated reduced-fat mozzarella

2 tablespoon loosely packed fresh coriander leaves (cilantro)

Method

1.Blend or process cottage cheese and spinach until smooth.

2.Combine avocado, beans, corn, tomato, onion and zucchini in a medium bowl.

3.Preheat grill (broiler).

4.Place four tortillas on oven trays; spread spinach mixture over tortillas, leaving a 2cm (¾-inch) border around the edge. Spread avocado mixture over spinach mixture; top each with the remaining tortillas.

5.Sprinkle mozzarella over quesadilla stacks. Grill quesadillas until browned lightly. Serve sprinkled with coriander.

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