We’ve been going on a bit of a Mexican kick these past few weeks at my place.
And here is yet another tasty Mexican inspired meal idea that you can easily serve up for a Friday night dinner in next to no time.
Tweak it if you need to – you may consider leaving out the chilli so that the kids can eat it too; or you could swap the prawns for some cooked chicken.
We like to use the wholegrain tortillas rather than the white ones – they are better for you and have a nice flavour too.
Ingredients:
- 80g light cream cheese, softened at room temperature
- Juice of ½ a lime
- 1 small red chilli, de-seeded and finely sliced (optional)
- 3 shallots, finely sliced
- 2 cups cooked prawns
- Salt and pepper to taste
- Small bunch of fresh coriander leaves
- ½ cup grated low fat cheddar
- 6 wholegrain tortillas
- Olive oil spray
Method:
- Place the cream cheese, lime juice and chilli in a bowl and stir to combine.
- Add in the shallots and the prawns; and season with salt and pepper.
- Lay out the 6 tortillas and spread the mixture evenly over one half of each tortilla. Then add the coriander and cheese before folding over the tortilla to close.
- Spray both sides with a little olive oil.
- Preheat a frying pan or barbecue to medium and cook the quesadillas for 2 minutes each side. You will see they will colour as they cook, and get a little bit crisp on the outside.
- Slice in half and serve two halves per person.
- Optional: drizzle with balsamic vinegar
Serves: 6. Calories per serve: 366.
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