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A stack of chilli corn & spring onion quesadilla

Chilli corn & spring onion quesadilla

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Try a new twist on a classic Mexican-inspired snack by adding fiery chillies, sweetcorn and a squeeze of lime

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal375
fat18g
saturates7g
carbs38g
sugars11g
fibre6g
protein13g
salt1.7g
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Ingredients

  • 1 tbsp olive oil
  • ½ finely chopped onion
  • ½ finely chopped red chilli
  • ½ tsp ground coriander
  • 200g canned sweetcorn , drained
  • 3 spring onions , sliced
  • 1 lime , zested
  • 2 large flour tortillas
  • 30g cheddar , grated
  • 30g mozzarella , grated
  • chilli sauce , to serve (optional)

Method

  • STEP 1

    Heat the oil in a frying pan, add the onion and fry for 10 mins or until softened. Add the chilli and ground coriander and cook for 1 min more. Stir through the sweetcorn, spring onions and lime zest. Season to taste. 

  • STEP 2

    Pile the mixture on 1 tortilla, then top with the cheddar, mozzarella and the second tortilla. Heat a frying pan over a high heat. When hot, add the quesadilla, cook for 2 mins on one side, then turn it over and cook for 1-2 mins more, or until the cheese is melted. Cut into four and serve with some chilli sauce, if you like.

Goes well with

Recipe from Good Food magazine, March 2020

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A star rating of 5 out of 5.2 ratings
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