Quesadillas de Cavolo Nero y Maíz Dulce

Ingredientes

• 300 g potatoes
• 1 tsp sunflower oil
• 50 g cavolo nero (washed and stems removed)
• 1 red chilli
• 198 g tin sweetcorn (drained)
• 1/2 tsp sea salt
• pinch ancho chilli powder
• 70 g cheddar cheese (grated)
• 2 large flour tortillas
• spray oil

Preparación

1. 1

   Peel the potatoes and dice. Boil in salted water for 10 minutes or until just tender

2. 2

   Add the oil to a frying pan over a medium heat and add the potatoes. Using a wooden spoon, smash the potatoes slightly before adding the cavolo nero, sweetcorn and red chilli

3. 3

   Cook for 5 minutes until the cavolo nero has wilted and the potatoes are broken down. Set to one side

4. 4

   Take one tortilla and scatter cover one half with a quarter of the grated cheese

5. 5

   Add half of the potato filling on top of the cheese and spread out until it is even and right up to the edge

6. 6

   Sprinkle with some more cheese and fold the plain side of the tortilla over onto the filled side

7. 7

   Heat a large frying pan on a medium/low heat. When hot spray with oil. Place the folded tortilla into the pan and cook for 2-3 minutes before it is golden brown

8. 8

   Carefully flip the tortilla over and cook for a further 2-3 minutes until both sides are golden and the cheese is melted

9. 9

   Repeat with the rest of the ingredients to make the second quesadilla