Cheese-and-corn quesadilla
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- Abigail Donnelly
- 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
Ingredients
- 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.
Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana
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