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Jennifer Conley
Goat cheese quesadillas
Mexican tortillas with a filling of goat cheese, served with spicy avocado salsa
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Ingredients
Directions
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Drain the beans and corn separately. Meanwhile cut the cucumber into cubes of 1 x 1 cm (brunoise). Cut the coriander coarsely.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
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Grate the green skin of the lime and squeeze out half of the fruit.
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Halve the avocado in half and remove the kernel. Scoop the flesh from the skin with a spoon and cut into small cubes.
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For the salsa, combine half of the corn with the cucumber, coriander, red pepper, avocado and lime zest and juice. If necessary, season with salt.
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Put the beans, goat cheese and the rest of the corn in a bowl and roughly with a fork. Season with pepper and salt.
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Brush half of the tortillas with the bean-cheese mixture and cover with the rest of the tortillas.
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Heat 2 frying pans and place a quesadilla in each pan. Bake for 6 minutes on medium heat. Turn halfway. Keep warm under aluminum foil.
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Bake 2 quesadillas. Cut the quesadillas into quarters and serve with the salsa.
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Nutrition
620Calories
Sodium36% DV860mg
Fat43% DV28g
Protein48% DV24g
Carbs21% DV62g
Fiber52% DV13g
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