Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Zucchini and Haloumi Quesadillas with Fresh Corn Salsa

This vegetarian dish is a quick and easy midweek winner for lunch or dinner, that the whole family will love.

Zucchini and Haloumi Quesadillas with Fresh Corn Salsa

Serves 4

 

8 large (20cm diameter) flour tortillas

200g haloumi, coarsely grated

2 zucchinis, coarsely grated

pinch dried chilli flakes

2 corn cobs, husks and silks removed

2 ripe tomatoes, finely chopped

½ cup basil leaves, shredded

1 tbsp olive oil

1 tbsp red wine vinegar 

 

Heat a large frying pan over high heat. Place a tortilla on a clean work surface. Top with a little haloumi, zucchini and a sprinkle of chilli flakes.

Place in frying pan and fold in half to enclose filling. Cook for 2 minutes each side or until golden. Repeat with remaining tortillas, haloumi and zucchini.

Meanwhile, cook corn in a medium saucepan of boiling water for 5 minutes or until tender. Refresh under cold running water. Drain well.

Use a small knife to remove corn kernels from cobs. Place in a bowl with tomato, basil, oil and vinegar. Toss to combine.

Cut quesadillas into wedges. Top with salsa and serve immediately.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney