Sweetcorn and cheese quesadillas
Sweetcorn and cheese quesadillas, from above
VegTexas

Sweetcorn and cheese quesadillas

Melty, crispy, foldable. The holy trinity of after school food.

20 minTime
20 gProtein each
mildSpice
Tortilla, cheese, flip2 chapters · 1 min read

Make it your way

Grandma's wayCrisp tortillas folded around corn and melted cheese.
The original
508kcalsame
20 gproteinsame
4 gfibresame
20minutessame

Quesadillas, Tex-Mex home style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Flour tortilla8 small flour tortillas
Cheddar cheese1¼ cups grated
Mozzarella¾ cup grated
Sweet corn kernels (corn kernels)1 cup corn kernels
Spring onion (green onion, scallion)2, finely sliced (optional)
Cumin powder (ground cumin)a pinch
Cooking oil (vegetable oil)2 tsp, for the pan
Sour creamto dip

Method

5 steps
  1. 1Mix both cheeses with the corn, spring onion and cumin.
  2. 2Spread a quarter of the filling over 4 tortillas and top each with another tortilla.
  3. 3Brush a pan with oil and cook each quesadilla over medium heat, pressing gently.
  4. 4Flip with a wide spatula and cook the second side.
  5. 5Rest 1 minute, then cut into wedges and serve with sour cream.
Serve it like this

Fan the wedges on a plate around a little bowl of sour cream. Tomato salsa on the side for anyone braver.

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Make it a meal

What goes with Sweetcorn and cheese quesadillas: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Guacamole10 min
On the side Black bean and corn salad20 min
To drink South Indian filter coffee20 min
Something sweet Texas sheet cake50 min
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