Full ingredients list:
- 8 multigrain tortillas
- 1/4 cup extra-light spreadable cream cheese
- 435g can refried beans
- 1 small avocado, finely chopped
- 1 red capsicum, cut into thin strips
- 1 teaspoon Masterfoods Mexican chilli powder
- 4 cups baby rocket leaves
Nutritional information (per serve)
Instructions and steps:
Step 1 Spread each tortilla evenly with cheese. Set 4 aside. Top each of the other 4 tortillas with 1/4 of the beans and avocado and season with black pepper. Place remaining tortillas, cheese side down, over the beans and avocado to make 4 quesadillas. Press each quesadilla down firmly.
Step 2 Preheat a sandwich press. Cook quesadillas, in batches, for 2 minutes or until golden. Transfer to a heatproof board. Cut each quesadilla into quarters and divide among serving plates.
Step 3 Meanwhile, place a non-stick frying pan over medium heat and cook capsicum, chilli powder and 1 tablespoon water for 3 minutes, or until just tender.
Step 4 Serve quesadillas topped with capsicum strips and rocket leaves.
You can also use a reduced-salt taco seasoning mix instead of the chilli powder.
Cook quesadillas in a large frying pan on medium heat for 1–2 minutes each side if you don’t have a sandwich press.
About this recipe
First published: May 2013