CRAYFISH QUESADILLA

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Prep time: 10 minutes

Cook time: 20 minutes

Serves: 3

Ingredients

6 x OEP mini gluten free tortillas

Filling

1 cup grated mozzarella cheese

3 spring onions finely sliced

Kernels from 2 cobs of corn

1 long red chilli (seeds removed) finely sliced

1 tomato deseeded and diced

1 avocado diced

3 teaspoons OEP guacamole seasoning

1/2 crayfish tail chopped

1 tsp grated palm sugar

Pinch salt

Juice 1 lime

Method

Mix all of the filling ingredients together in a mixing bowl.

Add one tortilla to a lightly oiled pan. spoon a shallow layer of the filling onto the tortilla. Then place a second tortilla on top and cook on medium heat for 4 minutes.

Flip and cook other side for 4 minutes and turn out onto a chopping board and cut into quarters and serve.