Cheesy Charred Corn and Pepper Quesadillas

Name: Cheesy Charred Corn and Pepper Quesadillas with Zesty Soured Cream and Radish Salad
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Green Pepper; 150 Sweetcorn; 60 Mature Cheddar Cheese; 50 Greek Style Salad Cheese; 1 Lime; 2 Central American Style Spice Mix; 100 Radishes; 4 Plain Taco Tortillas; 50.25 Soured Cream; 40 Wild Rocket; 1 Sugar for the Dressing; 1 Olive Oil for the Dressing

with Zesty Soured Cream and Radish Salad

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Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Charred Corn and Pepper Quesadillas in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Veggie

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Green Pepper

(May contain traces of: Celery)

150

Sweetcorn

Mature Cheddar Cheese

(Contains: Milk)

Greek Style Salad Cheese

(Contains: Milk)

Lime

Central American Style Spice Mix

100

Radishes

Plain Taco Tortillas

(Contains: Cereals containing gluten)

50.25

Soured Cream

(Contains: Milk)

Wild Rocket

Not included in your delivery

Sugar for the Dressing

Olive Oil for the Dressing

Nutritional information

Energy (kcal)590 kcal

Energy (kJ)2469 kJ

Fat31.1 g

of which saturates16.3 g

Carbohydrate58.9 g

of which sugars14.7 g

Protein21.5 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan

•Sieve

•Bowl

•Grater

•Zester

•Baking Tray

Instructions

a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Drain the sweetcorn in a sieve. Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
c) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pepper and corn.
d) Once hot, add the pepper and corn. Fry until softened and starting to char, 5-6 mins. Stir only twice during this time.

a) Meanwhile, grate the Cheddar cheese. Crumble the Greek style salad cheese. Zest and halve the lime.
b) Once the veg is cooked, remove from the heat and stir through the Central American style spice mix.
c) Add the spiced veg, both cheeses and half the lime zest to a medium bowl. Mix together well.
d) Taste and season with salt and pepper if needed.

a) Lay the tortillas (2 per person) onto a baking tray and spoon the cheesy veg filling onto one half of each one.
b) Fold the other side over to make a semi-circle. Press down to keep together.
c) Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 5-7 mins.

a) While the quesadillas bake, trim and quarter the radishes.
b) In another medium bowl, mix together the sugar and olive oil for the dressing (see ingredients for both amounts) with a squeeze of lime juice. Season with salt and pepper.
c) Add the radishes to the dressing and set aside until serving.

a) In a small bowl, mix together the soured cream and remaining lime zest.
b) Taste and season if needed.

a) When the quesadillas are ready, add the rocket to the radish bowl and toss to coat in the dressing.
b) Plate up your quesadillas with the radish salad alongside.
c) Dollop on the zesty soured cream to finish. Enjoy!