Double Cheese Charred Corn Quesadillas
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Double Cheese Charred Corn Quesadillas

Double Cheese Charred Corn Quesadillas

with Zesty Soured Cream and Salad

Sandwiched together with a charred corn filling and plenty of cheese (two types, in fact!), these Double Cheese Charred Corn Quesadillas are a Mexican inspired favourite laden with Central American style spices. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
•Veggie
•Family Friendly
Allergens:
Milk
•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 Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

160 grams

Sweetcorn

1 unit(s)

Onion

60 grams

Mature Cheddar Cheese

(Contains Milk)

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 unit(s)

Lime

1 sachet(s)

Central American Style Spice Mix

3.96 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

1 unit(s)

Medium Tomato

75 grams

Soured Cream

(Contains Milk)

1 unit(s)

Baby Gem Lettuce

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2484 kJ
Energy (kcal)594 kcal
Fat30.7 g
of which saturates16.3 g
Carbohydrate56.1 g
of which sugars16.2 g
Protein21.9 g
Salt2.48 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan
•Sieve
•Zester
•Grater
•Medium Bowl
•Baking Tray
•Small Bowl

Instructions

Char the Veg
1

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.

Mix the Filling
2

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.

Make your Quesadillas
3

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.

Tomato Salad Time
4

a) While the quesadillas bake, cut the tomato into 1cm chunks.

b) Wipe out the (now empty) filling bowl.

c) In the clean 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.

d) Add the tomato to the dressing and set aside until serving.

Zest It Up
5

a) In a small bowl, mix together the soured cream and remaining lime zest.

b) Taste and season with salt and pepper if needed.

c) Trim the baby gem, halve lengthways, then thinly slice.

Finish and Serve
6

a) When the quesadillas are ready, add the lettuce to the tomato bowl and toss to coat in the dressing.

b) Plate up your quesadillas with the salad alongside.

c) Dollop the zesty soured cream alongside to finish.

Enjoy!