Recipe for Toasty Quesadillas filled cheese and sweet corn
8 tortilla wraps
200g mature cheddar – grate coarsely
1 red onion – chop finely
2 tins corn kernels – open and drain
1 fresh chilli – de-seed and chop finely (leave out if desired)
10g fresh coriander – chop coarsely
2 tomatoes – dice
1 lemon – squeeze juice
5 tbsp olive oil (from your pantry)
120ml sour cream
salt and pepper (from your pantry)
Prepare all ingredients as indicated above.
In a cup combine the olive oil, lemon juice and salt and pepper. Mix well and set aside.
Combine the following ingredients in a bowl to make the salsa: diced tomatoes, HALF the chopped red onion and HALF the chopped coriander. Now mix in the olive oil and lemon mixture. Set aside.
Place a large, dry, frying pan on medium heat to warm up. In the meantime, lay out HALF the tortilla wraps. Scatter each one with grated cheese, corn, chilli (to taste) as well as the other HALF of the fresh coriander and onion. Then top each one with the other tortilla wrap to make a “sandwich”. Place them (one at a time) in the hot pan for about a minute or two until the underside starts to brown. Then flip it over and brown the other side for a minute or two – don’t worry, the melting cheese inside will hold everything together! When done, remove from the pan and slice into quarters.
To serve, divide the quesadilla quarters between the plates and add a serving of salsa and sour cream on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.