Corn and kidney bean quesadillas with tomato salsa
Stuff tortillas with cheese and vegetables and grill - kind of like a Mexican toasted sandwich and serve with a fresh tomato salsa.
- 20 mins preparation
- 25 mins cooking
- Makes 10 Item
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Ingredients
Corn and kidney bean quesadillas with tomato salsa
- 3 large trimmed corn cobs (750g)
- 420 gram (13½ ounces) canned kidney beans, drained, rinsed
- 2 tablespoon coarsely chopped fresh coriander (cilantro)
- 2/3 cup (130g) pepitas (pumpkin seed kernels)
- 1 1/2 cup (180g) grated cheddar
- 160 gram (5 ounces) feta, crumbled
- 10 x 20cm (8-inch) flour tortillas
- 2 tablespoon extra virgin olive oil
- 1 cup (240g) sour cream
- 2 medium roma (egg) tomatoes (300g)
- 2 tablespoon finely chopped pickled jalapeño chillies
- 1/2 small red onion (50g), chopped finely
- 1 tablespoon lime juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon coarsely chopped fresh coriander (cilantro)
Method
Corn and kidney bean quesadillas with tomato salsa
- 1Preheat a grill pan over medium heat. Cook corn, turning, 15 minutes or until tender and lightly charred. Cool slightly; cut kernels from cobs. Transfer to a medium bowl.
- 2Meanwhile, make tomato salsa.
- 3Preheat oven to 220°C (200°C fan-forced).
- 4Mash beans in a medium bowl to crush slightly. Stir in coriander, corn, half the pepitas, half the cheddar and half the feta; season with black pepper.
- 5Divide filling between tortillas, placing it over half of each tortilla, leaving a 1cm (½-inch) border. Fold tortillas over to enclose filling, pressing down firmly. Place on baking-paperlined oven trays. Brush tops with oil. Scatter with combined remaining cheeses and pepitas.
- 6Bake quesadillas 15 minutes, swapping trays from top to bottom, for even browning, or until browned lightly and filling is hot. Serve with salsa and sour cream.
Tomato salsa
- 7Quarter tomatoes. Squeeze out seeds; finely chop. Combine tomato with remaining ingredients in a small bowl; season to taste. You can substitute either one fresh red bird's-eye chilli or ½ teaspoon chilli flakes for pickled jalapeño if you like. For a lower fat version, use reduced-fat cheeses and sour cream.
