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  • 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. 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.
  2. 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.
  3. Serve with sour cream and guacamole (optional).
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