Kids' Easy Cheesy Corn Quesadillas
Serves 2 | with Carrot Sticks
Kids will love these Easy Cheesy Quesadillas filled with Cheddar cheese and sweetcorn. Serve with apple slices on the side for a sweet crunch.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
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 Cereals containing gluten)
1 unit(s)
Carrot
Nutritional information
Utensils
Instructions
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.
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) 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!
