- 1 mozzarella piece
- 1 cheddar piece
- 1 butter portion
- 1 taco seasoning sachet
- 1 smoked paprika sachet
- 1x 6 flour tortillas
- 1 capsicum
- 2 tomatoes
- 2 Dutch cream potatoes
- 1 corn cob
- 1 jalapeno
- 1 lime
- 1 red onion
- 1 coriander bunch
Pantry staples: Cooking oil, salt
Allergens: Dairy, garlic, wheat, gluten, soy, onion
Specialised equipment: Large frying pan or flat grill
Chef's note: A quesadilla is made using corn or flour tortillas with cheese along with meats or mushrooms. It is folded over and baked or fried. * Use half of the red onion provided.
1. Prepare the ingredients
Wash all the vegetables. Cut the potato, tomato, onion and capsicum into 1cm dice. Pick the coriander leaves. Roughly chop the coriander roots and stems. Cut the jalapeno into thin rounds. Cut the lime into wedges. Grate the cheeses. If attached, remove the corn husk and cut the corn into two pieces.
2. Cook the vegetable mixture
Heat a splash of oil in a frying pan, add the potato and cook for 5 minutes or until crisp and brown on all sides. Add the capsicum and half of the onion and cook for 3 minutes to soften the vegetables. Add the coriander roots and stems, taco seasoning and half of the tomato and cook, stirring for an additional 5 minutes.
3. Cook the corn
Meanwhile bring a saucepan of salted water to the boil. Add the corn and cook for 5 minutes. Add the corn to a frying pan or char grill pan over high heat to char, turning often. Keep corn warm in a low oven until ready to eat.
4. Make the smoked paprika butter
Melt the butter and stir through the paprika with a pinch of salt. Brush the corn with the smoked paprika butter before serving.
5. Assemble the quesadillas
Lay the tortillas out on a chopping board. Top half of each tortilla with some of the vegetable mixture and cheeses. Fold each tortilla in half.
6. Cook the quesadillas
Preheat a large frying pan or flat grill over medium heat. Place the quesadilla into the pan and cook for 3 minutes each side of until the cheese melts. You may need to do this in batches. If so, you can keep the quesadillas in a low oven to keep warm.
7. Make the salsa
Combine the coriander leaves with the remaining tomato and onion in a bowl. Squeeze a little of the lime and season to taste.
8. To serve
Serve the quesadillas with the salsa, chilli, remaining lime wedges, and corn.