NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

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

Creamed av­o­cado:

½ cup co­rian­der leaves, plus ex­tra

to gar­nish

1 lime, juiced

2 av­o­ca­dos

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

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