Make these Mexican-style tortillas for a vegetarian dinner that everyone will enjoy.
- Cut kernels from corn cobs and cook in a medium saucepan of salted boiling water for 2 minutes or until tender. Drain well and set aside to cool slightly.
- To make the avocado salsa, combine the ingredients in a medium bowl. Taste and season with salt and pepper.
- Preheat oven to 120°C. Combine the corn, cheese, onion, paprika and coriander in a medium bowl. Season to taste with salt and pepper. Heat 1 teaspoon of oil in a medium frying pan over medium-high heat. Place a tortilla in the pan and sprinkle over one-eighth of the corn mixture.
- Top with another tortilla. Press the filling down firmly with a spatula. Cook for 1-2 minutes or until golden and crisp. Use a spatula to turn and cook, pressing firmly, for 1 minute or until crisp and cheese melts. Transfer to an oven tray and warm in the oven. Repeat in 7 batches.
- Cut each quesadilla into quarters and arrange on serving plates. Top with avocado salsa and dollop with sour cream.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set