Cheesy Charred Corn and Pepper Quesadillas
with Zesty Soured Cream and Radish Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Charred Corn and Pepper Quesadillas in just 20 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Green Pepper
(May contain Celery)
150
Sweetcorn
60
Mature Cheddar Cheese
(Contains Milk)
50
Greek Style Salad Cheese
(Contains Milk)
1
Lime
2
Central American Style Spice Mix
100
Radishes
4
Plain Taco Tortillas
(Contains Cereals containing gluten)
50.25
Soured Cream
(Contains Milk)
40
Wild Rocket
Not included in your delivery
1
Sugar for the Dressing
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Drain the sweetcorn in a sieve. Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
c) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pepper and corn.
d) Once hot, add the pepper and corn. Fry until softened and starting to char, 5-6 mins. Stir only twice during this time.
a) Meanwhile, grate the Cheddar cheese. Crumble the Greek style salad cheese. Zest and halve the lime.
b) Once the veg is cooked, remove from the heat and stir through the Central American style spice mix.
c) Add the spiced veg, both cheeses and half the lime zest to a medium bowl. Mix together well.
d) Taste and season with salt and pepper if needed.
a) Lay the tortillas (2 per person) onto a baking tray and spoon the cheesy veg filling onto one half of each one.
b) Fold the other side over to make a semi-circle. Press down to keep together.
c) Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 5-7 mins.
a) While the quesadillas bake, trim and quarter the radishes.
b) In another medium bowl, mix together the sugar and olive oil for the dressing (see ingredients for both amounts) with a squeeze of lime juice. Season with salt and pepper.
c) Add the radishes to the dressing and set aside until serving.
a) In a small bowl, mix together the soured cream and remaining lime zest.
b) Taste and season if needed.
a) When the quesadillas are ready, add the rocket to the radish bowl and toss to coat in the dressing.
b) Plate up your quesadillas with the radish salad alongside.
c) Dollop on the zesty soured cream to finish. Enjoy!
