Crispy Corn and Cheese Quesadillas

Ingredients

• Corn tortillas

  6 whole

  $1.32

• Monterey Jack Cheese

  150 g

  $2.03

• Canned Sweetcorn

  100 g

  $0.26

• Jalapeño Pepper

  1 whole

  $0.14

• Salted Butter

  1 tbsp

  $0.09

• Avocado

  1 whole

  $1.30

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Corn tortillas for Bread (1:1) — Flatbread or chapati wraps the filling just as well

Preparation

1. 1

   Grate the Monterey Jack cheese and thinly slice the fresh jalapeño.

2. 2

   Drain the canned sweetcorn thoroughly in a fine sieve.

3. 3

   Lay three corn tortillas flat on a work surface and distribute half the shredded cheese across them.

4. 4

   Scatter sweetcorn kernels and jalapeño slices over the cheese, then cover with the remaining cheese and top with tortillas.

5. 5

   Melt a knob of salted butter in a wide non-stick skillet over medium heat.

6. 6

   Toast the quesadillas for 2 to 3 minutes per side until crisp and golden brown and the cheese is fully melted.

7. 7

   Cut into halves and serve hot with fresh sliced avocado.