Colourful quesadillas with spinach and Gouda

Colourful quesadillas with spinach and Gouda: crisp tortilla wraps with pepper, sweetcorn, cream cheese and lots of melted cheese – quick, hearty and easy for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 480 kcal per serving
• Protein: 22 g
• Fat: 24 g
• Carbs: 45 g

Ingredients

• 4 tortilla wraps (without seed oils)
• 150 g cheddar
• 100 g spinach
• 100 g sweetcorn
• 1 tbsp cream cheese
• 1 splash of olive oil
• 1 pepper
• 1 tsp paprika
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · sieve · spatula

1. Wash the spinach and dry it very well. Finely dice the pepper and drain the sweetcorn well.
2. Spread two of the tortilla wraps with the cream cheese. Scatter the Gouda or cheddar evenly over them.
3. Top with the spinach, sweetcorn and pepper and season with paprika and a little salt. Finish by sprinkling over a little more cheese.
4. Place the remaining tortilla wraps on top as lids and press down lightly. Heat a large frying pan with a little olive oil over a medium heat.
5. Fry the quesadillas one at a time until golden brown underneath. Carefully turn them over and keep frying until the cheese has melted and the second side is crisp.
6. Cut into pieces and serve hot. A simple yoghurt dip or a little avocado goes well with them.

Good to know

When it needs to be quick, these quesadillas are just my thing. Crisp on the outside, soft and juicy inside – and nice and colourful on the plate.

Swaps

Cheddar/Gouda → mozzarella (milder in flavour) | Cream cheese → ricotta (contains protein and calcium) | Sweetcorn → black beans (also provide fibre and plant protein) | Tortilla wraps → wholemeal wraps (also provide fibre; choose ones without seed oils)

Allergens

Contains gluten and milk. Usually good for children if mildly seasoned and cut into easy-to-hold pieces. In pregnancy, fine as long as the cream cheese and cheese are made from pasteurised milk.