Charred corn quesadillas

Description:
These quesadillas make a difference with charred corn and a mixture of Mexican ingredients.

Main ingredients:
Dairy, Beans, Cheese, Vegetables, Oil, Chilli, Spice, Wraps/Tortillas, Herbs

Cuisine:
Mexican

Ingredients:
3 sweetcorn cobs
30ml olive oil
1 jalapeno, seeded and minced
¼ red onion, finely chopped
75g black beans
2 tomatoes, diced
2 tbsp roasted red peppers, chopped
½ tsp ground cumin
6 tbsp coriander leaves, chopped
150g white cheddar cheese, grated
150g red cheddar, grated
8 medium flour tortillas
75g spring onions, sliced
1 tsp dried chili flakes
½ lime, juiced
225g sour cream

Method:
Preheat grill to high.
Preheat the oven to 180°C / 350°F / Gas mark 4
Line a baking tray with greaseproof paper and set aside.
Mix the chili, lime juice and sour cream, and refrigerate for 1 hour.
Over a medium flame on a grill pan, roast the corn using tongs to turn and char.
Let cool and cut the kernels off cob.
In a medium pan over medium-high heat, add the olive oil, jalapenos, red onions, and black beans.
Cook until the onions are soft.
Add the tomatoes, corn kernels and roasted pepper.
Stir and cook for 3 minutes, add salt, pepper, cumin and 3 tablespoons of coriander.
Remove the pan from heat.
Evenly distribute the mixture, the remaining coriander and cheeses among 4 tortillas.
Top with remaining tortillas.
Place tortillas on the baking tray and cook for about 10 minutes, until the cheeses have melted and the quesadillas are warmed through.
Cut each into 6 pieces.
Serve with spiced sour cream garnished with scallions.

Serves: 6
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Recipe Type: Healthy, Kids Food, Vegetarian
Special Info Vegetarian
Level of Difficulty: Easy