Corn Quesadillas

These make a super-tasty, quick supper. They will soon become a favorite dish!

Recipe courtesy of "The Toddler Cookbook" by Annabel Karmel, copyright 2008. Used by permission of Dorling Kindersley Children. All rights reserved.

Corn Quesadillas

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    1 small red onion 1 tbsp balsamic vinegar
    1/2 red or orange pepper 1 tbsp honey
    7 oz (198 g) canned corn 4-5 flour or corn tortillas
    1 cup (100 g) Cheddar cheese 1/4 cup salsa
    1 tbsp olive oil


    Prep: 25 min Total: 30 min (Quick)
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    • 1

      Chop up the red onion and the pepper, drain the canned corn, and ask an adult to help you grate the Cheddar cheese.

    • 2

      Heat oil in a pan and stir-fry onion and pepper for 3 minutes. Add corn and cook for 2 minutes until the onion and pepper are soft. Add vinegar and honey—after 1 minute remove from heat.

    • 3

      Spread half of each tortilla with a heaped tbsp of salsa. Then add some of the corn mixture.

    • 4

      Scatter a little cheese over the salsa and corn mixture. Make sure you don’t use too much since you will need some cheese to put on top of each tortilla.

    • 5

      Roll the tortillas up and put on a cookie sheet. Scatter over the rest of the cheese. Broil the quesadillas for 1-2 minutes until the filling is hot and the cheese topping is lightly golden.

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