Cheese-and-corn quesadilla

Cheese-and-corn quesadilla

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  • 4
  • Easy
  • Meat-free
  • 15 minutes
  • 20 mnutes
  • Ken Forrester Viognier

“These are great any night of the week but are a favourite in my home on a Sunday evening.” –Abigail Donnelly


  • For the corianderjalapeño 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

Cooking Instructions

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. Preheat the oven to 160°C. 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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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