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.
|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|
Chop up the red onion and the pepper, drain the canned corn, and ask an adult to help you grate the Cheddar cheese.
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.
Spread half of each tortilla with a heaped tbsp of salsa. Then add some of the corn mixture.
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.
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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