1 tbsp olive oil<br />
1 small red onion, chopped<br />
1/2 red or orange pepper, deseeded & diced<br />
1 x 198 g tin sweetcorn, drained<br />
1 tbsp balsamic vinegar<br />
1 tbsp runny honey<br />
4 flour tortillas<br />
4 heaped tbsp salsa (mild or medium , according to your taste)<br />
100 g grated Cheddar<br />
sour cream or guacamole<ol>
<li>Heat the oil in a large pan or wok and stir fry the onion and pepper for 3 minutes. Add the corn and continue to cook for another 2 minutes, or until the onion and pepper are soft. Add the balsamic vinegar and honey and cook for a further minute, then remove from the heat and season to taste.</li>
<li>Spread each tortilla with a tablespoon of salsa. Scatter a little cheese over the salsa and divide the corn mixture between the tortillas. Top with two thirds of the remaining cheese, roll up and arrange on a baking sheet. Sprinkle over the remaining cheese. Preheat the grill to high and grill the quesadillas for 1 – 2 minutes until the filling is hot and the cheese has melted.</li>
<li>Serve with sour cream and guacamole (optional).</li>
</ol>
Corn Quesadilla
Quesadillas, pronounced ke-sah-dee-uh, is a popular Mexican tortilla dish where veggies, meat & cheese is layered between two wraps – just like a sandwich.
