Crispy Cheesy Corn Quesadillas

Ingredients

• Corn tortillas

  4 large

  $1.10

• Monterey Jack Cheese

  150 g shredded

  $2.03

• Canned Sweetcorn

  0.5 tin (150 g)

  $0.43

• Jalapeño Pepper

  1 medium

  $0.18

• Vegetable oil

  1 tbsp

  $0.05

• Salt

  1 pinch

  $0.00

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

   Drain the canned sweetcorn thoroughly and finely mince the jalapeño if using heat.

2. 2

   Lay two corn tortillas flat on a work surface and distribute half the shredded cheese over each.

3. 3

   Top evenly with the drained corn and minced jalapeño, then cover with the remaining shredded cheese and top tortillas.

4. 4

   Heat vegetable oil in a broad flat skillet over medium heat.

5. 5

   Carefully place the assembled tortillas in the skillet and cook for 3 to 4 minutes until the bottoms turn golden and crisp.

6. 6

   Gently flip using a wide spatula and fry the reverse side for 3 minutes until the cheese is completely melted and bubbling.

7. 7

   Transfer to a cutting board, slice into wedges, and serve hot.