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Roasted corn quesadillas

  • Preparation Time20 mins
  • Cooking Time25 mins
  • Serves6
  • DifficultyMedium
3 sweetcorn cobs
30ml olive oil
1 jalapeno, seeded and minced
1/4 red onion, diced
75g black beans
2 plum tomatoes, diced
2 tbsp diced roasted red peppers
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin
6 tbsp freshly chopped coriander leaves, divided
175g Jack cheese, grated
1) Preheat a griddle pan or grill to high and roast the corn. Allow to cool and cut the kernels off the cob.

2) Heat the oil in a medium saute pan over a medium-high heat, and add the jalapenos, red onions and black beans. Saute until the onions are translucent.

3) Add the tomatoes, corn kernels and roasted pepper. Stir and saute for 3 minutes, then add salt, pepper, cumin and 3 tbsp of coriander. Remove the pan from the heat and let rest.

4) Preheat the oven to 190C/Gas 5. Evenly distribute the mixture, the remaining coriander and the cheeses among 4 tortillas. Top with the remaining tortillas.

5) Place the tortillas on a baking tray and place in the oven. Cook for about 10 minutes, until the cheeses have melted and the quesadillas are warmed through.

6) Cut each quesadilla into 6 pieces. Serve with chipotle sour cream and garnished with spring onions.

Chipotle sour cream:
1) Mix the diced chipotle, lime juice and sour cream.

2) Refrigerate for 1 hour before using.

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