Recipes
Ingredients (2 Servings)
- 2 spring onions, thinly sliced
- 100 g mushrooms, chopped
- 1 medium bell pepper, sliced
- 100 g canned corn, drained
- 2 flour tortillas
- 60 g mozzarella, grated
- 1½ tbsp. olive oil
- a pinch of salt, pepper and chili powder
- 4 tbsp. Greek yoghurt (optional)
- 1 lime, juice only (optional)
- 30 g fresh coriander chopped (optional)
Nutritional values (per serving)
Directions
1. In a large saucepan, heat 1 tbsp. of oil and fry the green onions, until starting to soften. Add the other vegetables (mushrooms, bell pepper and corn), then add salt, pepper, chili powder and stir.
2. Add half a tbsp. of the oil in another pan over a low heat and gently wipe with a piece of kitchen paper. Put one tortilla in the pan and top with an even layer of grated mozzarella. Spoon over half the vegetables mixture and top with another even layer of mozzarella (the cheese acts as glue). Place a tortilla on top of the cheese, then press down with a spatula and cook for 3–4 minutes, or until the underside is golden. Flip over the quesadilla and cook for a further 3–4 minutes.
3. If making the Greek yoghurt dip, mix the Greek yoghurt and lime juice together in a bowl.
Nutrition Tips
If you have a hard time controlling your potassium levels, we recommend boiling the mushrooms first to lower their potassium content.