Cavolo Nero & Sweetcorn Quesadillas

These Cavolo Nero & Sweetcorn Quesadillas a delicious vegetarian lunch or snack. Who could resist a cheesy quesadilla with a hint of spice?

Ingredients

300 g potatoes

1 tsp sunflower oil

50 g cavolo nero washed and stems removed

1 red chilli

198g tin sweetcorn drained

½ tsp sea salt

pinch ancho chilli powder

70 g cheddar cheese grated

2 large flour tortillas

spray oil

Instructions

Peel the potatoes and dice. Boil in salted water for 10 minutes or until just tender

Add the oil to a frying pan over a medium heat and add the potatoes. Using a wooden spoon, smash the potatoes slightly before adding the cavolo nero, sweetcorn and red chilli 

Cook for 5 minutes until the cavolo nero has wilted and the potatoes are broken down. Set to one side 

Take one tortilla and scatter cover one half with a quarter of the grated cheese

Add half of the potato filling on top of the cheese and spread out until it is even and right up to the edge 

Sprinkle with some more cheese and fold the plain side of the tortilla over onto the filled side

Heat a large frying pan on a medium/low heat. When hot spray with oil. Place the folded tortilla into the pan and cook for 2-3 minutes before it is golden brown

Carefully flip the tortilla over and cook for a further 2-3 minutes until both sides are golden and the cheese is melted

Repeat with the rest of the ingredients to make the second quesadilla