Fish Finger Quesadilla
A tasty Mexican-inspired recipe.
4 Birds Eye Cod Fish Fingers
1 plain wrap
30g grated cheddar cheese
30g Sweetcorn, cooked
1 tbsp mild salsa
For the guacamole:
½ tbsp tomato, diced
½ tbsp red onion, finely chopped
1 tsp lime juice
1 tsp coriander, finely chopped
Salt and pepper
Cook the Birds Eye Cod Fish Fingers according to package directions.
Make the guacamole. Mix together all of the ingredients and store in the fridge until needed.
In a non-stick pan over low to medium heat, slightly toast the wrap and cheese on the pan at the same time on one side of the wrap, until the cheese starts melting. Add the fish fingers, positioning them in each quarter of the half wrap. The fish fingers need to be pointing out from the centre point of the fold of the wrap towards the outer corners so that when cut the four wedges will each contain a fish finger. Add the sweetcorn and drizzle with salsa.
Fold the wrap and slightly push it down. Cut the wrap in 4 wedges with a pizza cutter and serve with guacamole on the side.