Mexican Cheddar and Caramelised Onion Quesadillas

Halve the baby plum tomatoes.

In a large bowl, add the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Seson with salt and pepper.

Add the tomatoes, toss to coat in the dressing, then set aside.

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

Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, add half the sweetcorn to the cheese bowl. Add the remaining sweetcorn to the tomato bowl. 

Return the (now empty) frying pan to medium heat with the butter (see pantry for amount) and a drizzle of oil.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the Mexican style spice mix and sugar (see pantry for amount). Cook until caramelised, 1-2 mins more.

Transfer the caramelised onion to the cheese bowl and toss everything to combine.

Lay the tortillas (2 per person) onto a lightly oiled baking tray and spoon the cheesy filling onto one half of each one.

Fold the other side over to make a semi-circle. Press down to keep together. 

Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.