Ingredients

Method

For the coriander jalapeño pesto:
• 15 g coriander
• 2 limes, juiced, plus ½ t zest
• 3 Woolworths smoked jalapeños
• salt, to taste
For the quesadilla:
• 8 Woolworths multiseed wraps
• 1 x 400 g creamed corn
• 200 g Cheddar cheese, grated
• Woolworths pickled red onions, for serving
• Woolworths zesty guacamole, for serving
• Woolworths smoked jalapeños, for serving
• lime wedges, for serving

Method

Ingredients

1. To make the pesto, blend all the ingredients, except the salt, until smooth. Loosen with water or olive oil if necessary. Season, then set aside.

2. Divide the corn and cheese between 4 wraps, then sandwich with the remaining wraps.

3. Heat a large pan over a medium heat. Place one quesadilla in the pan and cook for 2 minutes, then flip over. Repeat with the remaining quesadillas, keeping the cooked ones warm in the oven.

4. Cut each quesadilla into quarters and serve with the pickled onions, guacamole, smoked jalapeños, lime and pesto.

Cook's note: If you want to cook the wraps faster, use two frying pans instead of one.

Find more corn recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly 
Food assistant: Emma Nkunzana