Charred corn quesadillas

Prep: 20 mins
Cook: 20 mins
Charred corn quesadillas
These quesadillas make a difference with charred corn and a mixture of Mexican ingredients.
 

3 sweetcorn cobs

30ml olive oil

1 jalapeno, seeded and minced

¼ red onion, finely chopped

75g black beans

2 tomatoes, diced

2 tbsp roasted red peppers, chopped

½ tsp ground cumin

6 tbsp coriander leaves, chopped

150g white cheddar cheese, grated

150g red cheddar, grated

8 medium flour tortillas

75g spring onions, sliced

1 tsp dried chili flakes

½ lime, juiced

225g sour cream

Preheat grill to high.

Preheat the oven to 180°C / 350°F / Gas mark 4

Line a baking tray with greaseproof paper and set aside.

Mix the chili, lime juice and sour cream, and refrigerate for 1 hour.

Over a medium flame on a grill pan, roast the corn using tongs to turn and char.

Let cool and cut the kernels off cob.

In a medium pan over medium-high heat, add the olive oil, jalapenos, red onions, and black beans.

Cook until the onions are soft.

Add the tomatoes, corn kernels and roasted pepper.

Stir and cook for 3 minutes, add salt, pepper, cumin and 3 tablespoons of coriander.

Remove the pan from heat.

Evenly distribute the mixture, the remaining coriander and cheeses among 4 tortillas.

Top with remaining tortillas.

Place tortillas on the baking tray and cook for about 10 minutes, until the cheeses have melted and the quesadillas are warmed through.

Cut each into 6 pieces.

Serve with spiced sour cream garnished with scallions.

Serves
6

Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Beans, Cheese, Vegetables, Oil, Chilli, Spice, Wraps/Tortillas, Herbs

Recipe Type
Healthy, Kids Food, Vegetarian

Cuisine
Mexican

Special Info
Vegetarian

Level of Difficulty
Easy

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