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!
Corn on the Cob
Baby Gem Lettuce
Halve, peel and finely chop the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Place the corn on the cob upright on a chopping board and cut vertically downwards to remove the kernels. Grate the cheddar cheese.
Heat a splash of oil in a frying pan on medium heat. Add three-quarters of the onion and cook until soft, 5 mins. Add the sweetcorn, stir and cook until piping hot, 3-4 mins. Add the garlic and the coriander stalks and cook for 1 minute more. Now, add the fajita seasoning and smoked paprika and cook until fragrant, 2 mins. TIP: If you're not keen on spice, don't add all the fajita seasoning!
Taste your mixture and season with salt and pepper, remove from the heat. Drain and rinse the black beans in a colander and pop in a mixing bowl. Roughly mash the beans with a potato masher or fork, then stir in the sweetcorn mixture along with the cheese and half the coriander. Taste to check the seasoning and add more salt and pepper if needed.
To make the quesadillas, lay out the tortillas and divide the bean mixture 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 tomato salsa and citrus sour cream!
Chop the tomato into 1cm chunks and finely slice the baby gem lettuce, then combine with the remaining coriander in a mixing bowl. Zest and juice the lime. Add half the lime juice and the olive oil (see ingredients for amount) and season well with salt and pepper. Put the sour cream in a 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. TIP: Keep them warm underneath some foil on a plate while you cook the rest. Serve with the tomato salsa and citrus sour cream and let everyone help themselves. Enjoy!