Corn and cheese quesadillas with avocado salsa

Recipes / Vegetarian

Make these Mexican-style tortillas for a vegetarian dinner that everyone will enjoy.

Recipe «Corn and cheese quesadillas with avocado salsa» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 4 corn cobs, husks and silks removed, 1 1/2 cups coarsely grated cheddar, 4 green onions, trimmed, thinly sliced, 1 tbsp smoked paprika, 2 tsp ground coriander , 16 small burrito tortillas, 1 tbsp vegetable oil, Sour cream, to serve , Mixed salad leaves, to serve, Avocado salsa, 1 ripe avocado, stoned, peeled, coarsely chopped, 250g punnet baby egg tomatoes, coarsely chopped, 1 tbsp lime juice, 2 tbsp finely chopped chives.

Ingredients:

  • 4 corn cobs, husks and silks removed 
  • 1 1/2 cups coarsely grated cheddar 
  • 4 green onions, trimmed, thinly sliced 
  • 1 tbsp smoked paprika 
  • 2 tsp ground coriander 
  • 16 small burrito tortillas 
  • 1 tbsp vegetable oil 
  • Sour cream, to serve 
  • Mixed salad leaves, to serve 
  • Avocado salsa 
  • 1 ripe avocado, stoned, peeled, coarsely chopped 
  • 250g punnet baby egg tomatoes, coarsely chopped 
  • 1 tbsp lime juice 
  • 2 tbsp finely chopped chives 

Instructions

  1. 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.
  2. To make the avocado salsa, combine the ingredients in a medium bowl. Taste and season with salt and pepper.
  3. 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.
  4. 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.
  5. Cut each quesadilla into quarters and arrange on serving plates. Top with avocado salsa and dollop with sour cream.