- Prep Time:15 mins
- Cook Time:35-40 mins
+1 Edgell Corn
Who said lasagne couldn’t be Mexican? This take on the classic quesadilla needs just a few simple ingredients to make a yummy cheesy dish a bit like lasagne. We’ve added corn as a layer to give a burst of sweetness against the salsa. It’s sure to be a hit with the kids!
Original recipe by VEGGIE MAMA | 1.7.15
+1 1 CAN (420g) EDGELL CORN KERNELS
- Olive oil
- 3 large flour tortillas
- 2 x 300g Edgell Mexi Beans
- 3 cups grated tasty cheese
Preheat oven to 180°C.
In a square baking dish, brush the bottom with olive oil, and place one of the flour tortillas flat on the base.
On top of the tortilla, spread one can of Edgell Mexi Beans.
SPRINKLE OVER HALF THE DRAINED CORN KERNELS.
Top with one of the cups of tasty cheese.
Add a second flour tortilla and top with the other can of Edgell Mexi Beans, remaining half of the Edgell Corn Kernels and one cup cheese.
Add a final flour tortilla and cover with the rest of the cheese.
Place in pre-heated oven for 30 minutes until cooked through and cheese has browned.
Drizzle with lime for some added flavour.
For those that like it extra hot, chop up chilli and mix through Edgell Mexi Beans.
Add shredded BBQ chicken for an extra element.