Cheesy Charred Corn Quesadillas
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Cheesy Charred Corn Quesadillas

Cheesy Charred Corn Quesadillas

with Zesty Soured Cream and Salad

Under 650 calories
Family Friendly
Cereals 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 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.

Preparation Time20 minutes
Cooking time15 minutes


serving amount

1 unit(s)


160 grams


60 grams

Mature Cheddar Cheese

(Contains Milk)

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 unit(s)


1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Medium Tomato

75 grams

Soured Cream

(Contains Milk)

3.96 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2479 kJ
Energy (kcal)592 kcal
Fat30.6 g
of which saturates16.3 g
Carbohydrate55.8 g
of which sugars15.6 g
Protein22.1 g
Salt2.53 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Medium Bowl
Small Bowl



a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Drain the sweetcorn in a sieve. Halve, peel and chop the onion into small pieces.

c) Heat a drizzle of oil in a large frying pan on high heat. 

d) Once hot, add the onion 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 lightly oiled 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, cut the tomato into 1cm chunks.

b) In another medium bowl, mix the sugar and olive oil for the dressing (see pantry for both amounts) with a squeeze of lime juice. Season with salt and pepper.

c) Add the tomato 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 baby leaves to the tomato bowl and toss to coat in the dressing.

b) Plate up your quesadillas with the salad alongside.

c) Dollop on the zesty soured cream to finish.