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Mary Sell
Quesadillas with smac and cheese
Wraps with a filling of kidney beans, cheese, coriander and spring onions, with a salad of tomatoes and corn.
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Ingredients
Directions
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Drain the corn. Halve the tomatoes.
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Cut the coriander fine and the spring onion in thin rings. Mix the tomatoes, corn, coriander, spring onion and lime juice in a bowl.
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Let the kidney beans drain. Cut the into small cubes.
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Slice the leaves of the coriander and cut the spring onion into thin rings.
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Put the kidney beans, Smac, cheese, coriander and spring onions in a bowl and prake roughly with a fork.
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Brush the wraps on one side with the oil. Turn them over and brush with the bean puree.
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Put another wrap on it, press lightly and brush with the oil.
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Heat 2 frying pans and fry a quesadilla in every pan in 5 min. On medium heat until golden brown. Turn halfway.
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Keep warm under aluminum foil and bake the rest of the quesadillas. Cut the quesadillas into points and serve with the tomato-corn salad.
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Nutrition
980Calories
Sodium0% DV1.893mg
Fat71% DV46g
Protein76% DV38g
Carbs33% DV98g
Fiber48% DV12g
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