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|240 g||frozen leaf spinach|
|1 tin||corn kernels|
|4 tbsp||red tapenade|
|400 g||raclette cheese in slices|
- Spinach and sweetcorn
- Place the spinach in a sieve, squeeze out and roughly tear. Drain the sweetcorn, mix with the spinach.
- To fill
- Spread the tapenade over the tortillas. Divide the spinach and sweetcorn between 4 tortillas, season with salt. Halve the cheese slices, place on top.
- Cover with the remaining tortillas, press down gently.
- Cover and cook the quesadillas in batches in a non-stick frying for approx. 2 mins. Turn the quesadillas and cook for a further 2 mins. until the cheese has melted. Remove, cut into triangles.
- 4 persons