Prawn quesadillas
Serves: 2
Total time: 
Recipe by Bren Parkins-Knight.Recipe photograph by Nassima Rothacker.
Prawn quesadillas
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
845Kcal
Fat
35gr
Saturates
15gr
Carbs
85gr
Sugars
6gr
Fibre
6gr
Protein
48gr
Salt
3.6gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 tbsp olive oil, for frying
- 4 tsp olive oil
- 1 bunch spring onions, finely chopped
- 1 1/2 tsp Cajun spice mix
- 1 x 225g pack raw peeled jumbo king prawns, defrosted
- 2 large vine tomatoes, chopped
- 4 large plain tortilla wraps
- 1 x 140g pack Mexicana cheese slices
- 1 heaped tbsp chopped coriander
Step by step
- Heat the olive oil in a frying pan about 25cm across the base. Add most of the spring onions, reserving a little, and cook for 2 minutes. Stir in the spice mix and cook for 1 minute. Add the prawns and cook for another minute until they turn pink.
- Stir in the tomatoes over a medium heat for 2 minutes; spread on a plate to cool slightly. Clean the pan; put back on heat.
- Heat 1 tsp olive oil in the pan and place a tortilla in the base. Spoon over half the filling, add half the cheese and top with another tortilla. Press down with a spatula; cook over a medium heat for 2 minutes. Brush another teaspoon of oil on the top of the tortilla and flip the whole quesadilla to cook the other side for 2 minutes.
- Repeat for the second quesadilla. Cut into wedges; garnish with the coriander and remaining spring onions. Serve with guacamole.
