adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Corn and cheese quesadillas with avocado salsa
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up delicious vegetarian Mexican tortillas for a crowd-pleasing dinner!
Ingredients:
  • 4 corn cobs, husks and silks removed
  • 120g cheddar cheese
  • 4 green onions, trimmed, thinly sliced
  • 10.00 gm smoked paprika
  • 2 tsp ground coriander
  • 16 small burrito tortillas
  • 18.40 gm vegetable oil
  • Sour cream, to serve
  • Mixed salad leaves, to serve
  • Avocado salsa
  • 1 ripe avocado, stoned, peeled, coarsely chopped
  • 250g punnet baby egg tomatoes, coarsely chopped
  • 21.00 gm lime juice
  • 40.00 ml finely chopped chives
Instructions:
  • Cut fresh corn kernels off the cob and blanch them in a pot of salted boiling water for 2 minutes until just tender. Drain and let them cool slightly.
  • Mix all the ingredients for the avocado salsa in a medium bowl, then adjust the seasoning with salt and pepper to taste.
  • 1. Preheat the oven to 120°C. 2. Mix corn, cheese, onion, paprika, and coriander in a bowl. Season with salt and pepper to taste. 3. Heat 1 teaspoon of oil in a frying pan over medium-high heat. 4. Place a tortilla in the pan and sprinkle one-eighth of the corn mixture over it.
  • Place another tortilla on top and firmly press down the filling using a spatula. Cook until golden and crisp, about 1-2 minutes. Using a spatula, carefully flip the quesadilla and cook for an additional minute until crisp and cheese melts. Transfer to an oven tray to keep warm. Repeat this process in 7 batches.
  • Slice each quesadilla into quarters and elegantly plate. Add a generous portion of avocado salsa and a dollop of creamy sour cream for the perfect finishing touch.

Similar Recipes