Cheesy corn quesadillas with chunky bean salsa

This is a great, easy-to-make recipe for the kids to help with.

Serves 4 | Prep 20 min | Cook 15 min

Ingredients

2 cups (500ml) Cheddar, grated

1 cup (250ml) corn kernels

2 handfuls coriander leaves, chopped

8 tortilla wraps

For the salsa

1 avocado, roughly mashed

½ cup (125ml) red kidney

beans, drained

2 ripe tomatoes, chopped

squeeze of lemon

1 chilli, deseeded and finely

chopped (optional)

handful coriander leaves, chopped

Method

Combine the cheese, corn and coriander. Divide the mixture between 4 of the wraps and top each with the remaining wraps.

Heat a large pan over medium heat and fry 1 of the enclosed wraps for2 minutes each side or until golden and the cheese has melted. Repeat with remaining wraps.

For the salsa, combine the avocado, beans, tomatoes, lemon juice, chilli and coriander and season.

Cut the quesadillas into wedges and serve with the salsa.

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