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Corn quesadillas with bean salad
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Prep Time:
15 minutes
Cook Time:
16 minutes
Total Time:
31 minutes
Make mouthwatering Mexican-style quesadillas at home.
Ingredients:
  • 2 x 420g cans corn kernels, drained
  • 1 green jalapeno chilli, deseeded, finely chopped
  • Olive oil, to brush
  • 8 x 25cm Mexican tortillas (Buttercup brand)
  • 250g pkt cheddar, coarsely grated
  • 430g can three-bean mix, rinsed, drained
  • 1/2 small red onion, cut into thin wedges
  • 2 ripe tomatoes, chopped
  • 125.00 ml chopped fresh coriander
  • 1 large lemon, juiced
  • Salt & freshly ground black pepper
Instructions:
  • Preheat your oven to 120°C.
  • For the bean salad, simply combine beans, onion, tomatoes, and coriander in a medium bowl. Drizzle with lemon juice, season with salt and pepper, and gently mix together. Let it sit for a moment.
  • Mix the corn and chilli together in a medium bowl.
  • Grease a medium non-stick frying pan with oil and heat over medium heat. Lay 1 tortilla in the pan, sprinkle evenly with a quarter of the cheddar, then add a quarter of the corn mixture and spread evenly with a spoon. Brush another tortilla with oil and place it, oiled-side up, on top. Cook for about 2 minutes until the underside is golden and the cheese starts to melt. Flip onto a plate, return uncooked-side down to the pan, and cook for another 2 minutes until golden. Serve hot.
  • Place on a rack in the preheated oven to stay warm. Repeat process with oil, the rest of the tortillas, remaining cheddar, and corn mixture.
  • Arrange the quesadillas in wedges on serving plates and serve promptly with the bean salad.

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