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Cheesy Charred Corn and Pepper Quesadillas

Cheesy Charred Corn and Pepper Quesadillas

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:RapidVeggieUnder 650 calories
Allergens:MilkCereals containing Gluten

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Green Pepper

150 grams


60 grams

Mature Cheddar Cheese


50 grams

Greek Style Salad Cheese


1 unit(s)


2 sachet

Central American Style Spice Mix

100 grams


4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing Gluten)

50 grams

Soured Cream


40 grams


Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2413 kJ
Energy (kcal)577 kcal
Fat28.1 g
of which saturates15.6 g
Carbohydrate58.1 g
of which sugars14.5 g
Protein21.5 g
Salt2.46 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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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) 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.
b) Plate up your quesadillas with the salad alongside.
c) Dollop on the zesty soured cream to finish. Enjoy!