GRILLED CORN QUESADILLAS
WITH CREAMED AVOCADO
A quesadilla is like a very tasty, decidedly moreish, grilled cheese sandwich, made with tortillas – “queso” means cheese in Spanish.
2 cobs corn
8 medium-size flour tortillas
300g cheddar cheese, coarsely grated
1-2 pickled jalapeno, drained, finely chopped 1 red capsicum, grilled, seeds and
skin removed, finely diced
½ cup coriander leaves, plus extra
1 lime, juiced
½ teaspoon chilli flakes
150g sour cream
Cook corn cobs on a heated and oiled barbecue grill or grill pan until browned and just tender. Cool slightly then remove kernels from cobs.
Lay out 4 tortillas on a flat surface and sprinkle with cheese, leaving a 1cm border around the edge. Divide corn kernels, jalapeno and grilled capsicum over the cheese. Place another tortilla on top of each one, pressing it down gently.
Heat a grill pan over a high heat and grill tortillas, carefully turning once, until cooked and golden (about 2 minutes each side). Place on a lined baking tray and keep warm in the oven until ready to serve.
Creamed avocado: Place all ingredients in a food processor and blend until smooth. Season to taste, adding extra lime juice if necessary.
Serve quesadillas cut into wedges, with creamed avocado on the side for dolloping on top. Makes 4