Login or Join the AK Club to view this recipe.
Ingredients
1 tbsp olive oil
1 small red onion, chopped
1/2 red or orange pepper, deseeded & diced
1 x 198 g tin sweetcorn, drained
1 tbsp balsamic vinegar
1 tbsp runny honey
4 flour tortillas
4 heaped tbsp salsa (mild or medium , according to your taste)
100 g grated Cheddar
sour cream or guacamole
1 small red onion, chopped
1/2 red or orange pepper, deseeded & diced
1 x 198 g tin sweetcorn, drained
1 tbsp balsamic vinegar
1 tbsp runny honey
4 flour tortillas
4 heaped tbsp salsa (mild or medium , according to your taste)
100 g grated Cheddar
sour cream or guacamole
Method
- 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.
- 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.
- Serve with sour cream and guacamole (optional).
