
Kids will love getting in the kitchen with parents to help make these Easy Cheesy Quesadillas filled with Cheddar cheese and sweetcorn. Serve with carrot batons on the side for a colourful, wholesome meal.
90 grams
Mature Cheddar Cheese
(Contains: Milk)
160 grams
Sweetcorn
120 grams
Marinara Sauce
1 sachet(s)
Smoked Paprika
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Carrot
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Grate the Cheddar cheese.
c) Drain the sweetcorn in a sieve.
d) In a medium bowl, mix together the sweetcorn, marinara sauce and smoked paprika until combined. Optionally, season with salt and pepper.
a) Lay the tortillas onto a lightly oiled baking tray and spoon the sweetcorn mixture onto one half of each one. Top with the grated cheese.
b) Fold the other side over to make a semi-circle. Press down to keep together.
c) Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.
a) Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
b) Once cooked, slice the cheesy corn quesadillas in half and share between 2 serving plates.
c) Serve your carrot sticks alongside to finish.
Enjoy!