Mexican Cheese & Corn Quesadillas. Give your lunchbox a lift with these cheesy corn quesadillas served with our homemade Caramel & Chilli Popcorn Balls.
150g smoked cheese, cubed
300g fresh corn kernels
425g can refried beans
1 red onion, peeled, chopped
handful coriander, finely snipped
5 tbsp sour cream
1 tsp chilli powder
4 large tortillas
150ml salsa sauce
olive oil, for frying
iceberg lettuce, coriander
leaves, avocado slices and
lemon juice, to serve
Caramel & Chilli Popcorn Balls, to serve (see recipe here)
Combine cheese, sweet corn, refried beans, onion and coriander in a bowl.
Stir in sour cream and chilli powder, mix well. Season to taste with sea salt.
Place one quarter of the mixture on one side of each tortilla and fold the other half over to cover.
Moisten edge with a little water and press together to hold in place.
Heat 1cm oil in a deep frying pan or wok. Add tortillas and fry in batches for a minute on each side, until crisp and golden. Drain on kitchen paper. Cut into quarters and wrap in foil or plastic wrap.
Place quesadillas in a lunchbox. Add a pottle of salsa sauce and accompany with a salad made from shredded iceberg lettuce, coriander leaves and avocado slices dressed with lemon juice.
Serve with Caramel & Chilli Popcorn Balls.