Make these Mexican-style tortillas for a vegetarian dinner that everyone will enjoy.
Ingredients
- 4 corn cobs, husks and silks removed
- 1 1/2 cups (120g) coarsely grated cheddar
- 4 green onions, trimmed, thinly sliced
- 1 tablespoon smoked paprika
- 2 teaspoons ground coriander
- 16 small burrito tortillas
- 1 tablespoon 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 tablespoon lime juice
- 2 tablespoons finely chopped chives
Method
- Step 1Cut 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.
- Step 2To make the avocado salsa, combine the ingredients in a medium bowl. Taste and season with salt and pepper.
- Step 3Preheat 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.
- Step 4Top 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.
- Step 5Cut each quesadilla into quarters and arrange on serving plates. Top with avocado salsa and dollop with sour cream.
- Vegetarian
Nutrition
2650 kj
Energy
35g
Fat Total
12g
Saturated Fat
21g
Protein
490.95mg
Sodium
13g
Carbs (sugar)
52g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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