Low-fat and hearty, these spicy Mexican quesadillas are sure to impress with their fried egg and salsa topping.
- Preheat a sandwich press. Place the bread on a clean work surface. Divide the ricotta evenly among the bread and spread over one-half of each piece of bread. Top with the rocket. Fold in half to enclose filling. Spray with olive oil spray. Add 1 sandwich to the sandwich press and cook for 2 minutes or until toasted. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining sandwiches.
- Spray a non-stick frying pan with olive oil spray. Heat over medium heat. Crack the eggs into the pan and cook for 3 minutes or until cooked to your liking.
- Combine the tomato, onion, chilli, chopped coriander and lime juice in a bowl. Cut the quesadillas into wedges. Divide among serving plates. Top with eggs, salsa and coriander leaves to serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set