200°C · 5-10 minAllergens
Gluten
LactoseKids Quesadilla
I make this Mexican quesadilla with mature cheese, kidney beans, sweetcorn, and strips of bell pepper, then grill it on the griddle, making the tortilla crispy. I serve it with a fresh salad of cherry tomatoes, cucumber, and carrot, along with a pot of tomato ketchup.
Kids Quesadilla
Red bell pepper, carrot, cherry tomato, cucumber, garlic, kidney beans, sweetcorn, black beans, smoked paprika, cumin seeds, coriander seeds, paprika powder, rosemary, mature cheese, soft tortilla (contains gluten), tomato ketchup, tomato purée, sunflower oil.
Allergens: gluten, koemelk, lactose.
Microwave
Heat the quesadillas on the baking paper for 1-2 minutes. Note: the quesadillas will not be crispy from the microwave. Serve with the salad and the tomato ketchup (cold).
Oven — 200°C, 5-10 minMarleen's choice
Heat the quesadillas on the baking paper for 5-10 minutes. Be careful not to let them get too dark. Serve with the salad and the tomato ketchup (cold).
Average weight: 275 g