Cajun egg quesadilla

Bring a small saucepan of water to a boil over a high heat. Reduce heat to medium. Using a large spoon lower the room temperature eggs into the water. Gently boil, uncovered, stirring occasionally, for 9 minutes for medium-boiled eggs, and 10 minutes for hard-boiled eggs. Transfer the eggs to a bowl of iced water to cool for 5 minutes before peeling. Finely chop the eggs and place into a bowl. Add the Cajun seasoning, mayonnaise and spring onion and mix well.

Place the tortillas onto a bench top or plate. Spread half the egg over one half of one tortilla. Top one with half the corn, half the capsicum and half the spinach leaves, fold the un-topped half over to cover the filling. Repeat to make a second quesadilla.

Preheat a sandwich press. Spray both sides of the quesadilla with oil and place into the sandwich press. Close and cook for 2 minutes or until golden. Transfer to a chopping board and cut into wedges to serve.

TIP: If you wish to cook the corn, place in the microwave for 45 to 60 seconds, covered with damp paper towel before adding to the quesadilla.