Name: Lamb and corn quesadillas
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: Guacamole; 2 small avocados (400g), mashed coarsely; 2 tablespoon lime juice; 1/2 small red onion (50g), chopped finely; 1/2 teaspoon dried chilli flakes; 1 medium_piece red onion (170g), chopped finely; 2 clove garlic, chopped finely; 1 teaspoon dried chilli flakes; 1 tablespoon ground coriander; 3 teaspoon ground cumin; 750 gram (1½ pounds) minced (ground) lamb; 1 corn cob (400g); 2 tablespoon tomato paste; 2 cup coarsely chopped fresh coriander (cilantro) leaves; 12 flour tortillas; 2 cup (220g) coarsely grated cheddar cheese

Ingredients

Guacamole

2 small avocados (400g), mashed coarsely

2 tablespoon lime juice

1/2 small red onion (50g), chopped finely

1/2 teaspoon dried chilli flakes

1 medium_piece red onion (170g), chopped finely

2 clove garlic, chopped finely

1 teaspoon dried chilli flakes

1 tablespoon ground coriander

3 teaspoon ground cumin

750 gram (1½ pounds) minced (ground) lamb

1 corn cob (400g)

2 tablespoon tomato paste

2 cup coarsely chopped fresh coriander (cilantro) leaves

12 flour tortillas

2 cup (220g) coarsely grated cheddar cheese

Method

1.To make guacamole, combine ingredients in small bowl; season to taste.

2.Heat large oiled frying pan, add onion and garlic; cook, stirring, until soft. Add spices; cook, stirring, until fragrant. Add lamb; cook, stirring, until browned.

3.Meanwhile remove kernels from corn.

4.Add tomato paste and corn to lamb mixture, stirring until corn is softened. Remove from heat; stir in coriander, season to taste.

5.To make quesadillas, heat medium frying pan, place one tortilla in pan; sprinkle over about 2 tablespoons cheese, top with ½ cup lamb mixture, sprinkle with more cheese. Place another tortilla on top, pressing down gently. Cook both sides until browned lightly and cheese is melted. Repeat with remaining tortillas, cheese and lamb mixture.

6.Cut quesadillas into wedges; serve with guacamole.

Quesadillas can be made in a flat sandwich press. You can use 1 cup frozen or drained canned corn kernels instead of the fresh corn, if you prefer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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