Ingredients
Serves 1
40g kale, chopped
2 large flour tortillas
100g cheddar, grated
½tsp chilli flakes
½ red pepper, deseeded and sliced
25g sweetcorn
1 spring onion, sliced
Method
- Place the kale in a colander and pour over boiling water then drain.
- Place one of the tortillas on a board, sprinkle over half the cheese, then top with the chilli flakes, kale, pepper, sweetcorn and spring onion, then the remaining cheese.
- Place the other tortilla on top.
- Heat a large frying pan over a medium heat and slide the quesadilla into the pan. Cook for 4-6 minutes, until the cheese starts to melt and the bottom tortilla is starting to crisp.
- Carefully turn the quesadilla over
and cook for a further 4-5 minutes. - Remove from the pan, slice into wedges and serve.
On your plate
Per serving
Calories: 798
Fat: 36.9g
Protein: 37.2g
Carbs: 84.4g
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