Quickdraw Quesadillas
with Tomato Salsa and Citrus Sour Cream
Our chef Victoria loves a quesadilla. Partly because they remind her of the months she spent exploring Mexico with not much more than a few Pesos in her pocket. Good times! But mainly because they are absurdly delicious. Whilst on her travels she would happily eat quesadillas twice a day and never tire of them. We're hoping you enjoy these beauties as much as she did. Buen provecho!
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.
Ingredients
1
Red Onion
1
Garlic Clove
1
Coriander
2
Corn on the Cob
60
Mature Cheddar Cheese
(Contains Milk)
1
Mexican Spice
1
Smoked Paprika
1
Black Beans
4
Corn Tortilla
(Contains Cereals containing gluten)
2
Vine Tomatoes
½
Baby Gem Lettuce
1
Lime
1
Sour Cream
(Contains Milk)
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Halve, peel and finely chop the red onion. Peel and grate the garlic (or use a garlic press). Pick the coriander leaves from their stalks, roughly chop both but keep them separate. Place the corn on the cob upright on a chopping board and cut straight down one side. Continue cutting around the whole cob until all the corn is removed. Grate the cheddar cheese.
Put a splash of olive oil in a frying pan on medium heat. Add three-quarters of the onion and cook until soft, 5 mins. Add the garlic and coriander stalks and cook for 1 minute more. Now, add the Mexican spice and smoked paprika and cook until fragrant, 2 mins. TIP: If you're not keen on spice, don't add all the Mexican spice! Taste and season with salt and black pepper, remove from the heat and transfer to a mixing bowl.
Drain and rinse the black beans in a colander and add to the bowl. Mix to combine and roughly mash everything together with a potato masher or fork. Stir in half the coriander leaves, the corn kernels and the cheese. Taste to check the seasoning and add more salt and black pepper if needed.
To make the quesadillas, lay out the tortillas and divide the filling evenly between them. Spread it out over half of each tortilla then fold the other half over to make semicircular 'sandwiches'. Set them aside for a minute whilst you get on with the salsa and the citrus sour cream!
Finely chop the tomato and baby gem lettuce, then combine with the remaining onion and coriander leaves in a small bowl. Zest and juice the lime. Add half the lime juice and the olive oil (amount specified in ingredient list) and season well with salt and black pepper. Put the sour cream in another small bowl and mix in the remaining lime juice. Season with salt and black pepper and add lime zest to taste.
Wash and dry your frying pan and put it back on medium heat with a drizzle of oil. Fry two quesadillas at a time until golden brown, about 4 mins per side. Serve with the salsa and sour cream and let everyone help themselves. Enjoy!
