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Chilli corn & spring onion quesadilla

A stack of chilli corn & spring onion vegetarian quesadillas

Chilli corn & spring onion quesadilla

Name: Chilli corn & spring onion quesadilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
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)

Esther Clark

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.6 out of 5.10 ratingsRate

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Try a new twist on a classic Mexican-inspired snack by adding fiery chillies, sweetcorn and a squeeze of lime to make these delicious vegetarian quesadillas

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving

kcal375
fat18g
saturates7g
carbs38g
sugars11g
fibre6g
protein13g
salt1.7g

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.

Recipe from Good Food magazine, March 2020

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A star rating of 4.6 out of 5.10 ratings

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