Corn and kid­ney bean que­sadil­las

Australian Women’s Weekly NZ - - WINTER WARMERS -


3 large trimmed corn cobs (750g) 420g canned kid­ney beans, rinsed, drained 2 ta­ble­spoons coarsely chopped fresh co­rian­der ⅔ cup (130g) pepi­tas (pump­kin seeds) 1½ cups (180g) grated ched­dar 160g feta, crum­bled 10 x 20cm flour tor­tillas 2 ta­ble­spoons ex­tra vir­gin olive oil 1 cup (260g) bot­tled chunky tomato salsa 1 cup (240g) sour cream

1 Pre­heat 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.

2 Pre­heat oven to 220°C.

3 Mash 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.

4 Di­vide fill­ing be­tween tor­tillas, plac­ing it over half of each tor­tilla, leav­ing a 1cm bor­der. Fold tor­tillas over to en­close fill­ing, press­ing down firmly. Place on bak­ing-pa­per-lined oven trays. Brush tops with oil. Sprin­kle with com­bined re­main­ing cheeses and pepi­tas.

5 Bake que­sadil­las for 15 min­utes or un­til browned lightly and fill­ing is hot, swap­ping trays from top to bot­tom for even brown­ing. Serve with salsa and sour cream.

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