Raclette quesadillas

Raclette quesadillas

20 Min. Active
20 Min. Total
856 kcal per person
vegetarian, lactose-free
Nutritional value / person: Fat: 43 g, Carbohydrate: 73 g, Protein: 42 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Frying pan
  • Paring knife
  • Sieve
  • Spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spinach and sweetcorn

240 g frozen leaf spinach, defrosted
1 tin corn kernels (approx. 140 g)

To fill

8 wheat tortillas
4 tbsp red tapenade
¼ tsp salt
400 g raclette cheese in slices

How it's done

The kids can help at the marked areas .

Spinach and sweetcorn

240 g frozen leaf spinach, defrosted
1 tin corn kernels (approx. 140 g)

Place the spinach in a sieve, squeeze out and roughly tear. Drain the sweetcorn, mix with the spinach.

To fill

8 wheat tortillas
4 tbsp red tapenade
¼ tsp salt
400 g raclette cheese in slices

Spread the tapenade over the tortillas. Divide the spinach and sweetcorn between 4 tortillas, season with salt. Halve the cheese slices, place on top.

Cover with the remaining tortillas, press down gently.

Quesadillas

Cover and cook the quesadillas in batches in a non-stick frying for approx. 2 mins. Turn the quesadillas and cook for a further 2 mins. until the cheese has melted. Remove, cut into triangles.

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