Cheesey Sweetcorn and Jalapeno Quesadillas
Servings: 1 person
Ingredients
- 1 tbsp rapeseed oil
- 2 spring onions sliced
- 1/2 jalapeno chopped
- 200 grams sweetcorn
- 3 mushrooms sliced
- 75 grams cheese grated, see note 1
- salt and pepper to taste
- 2 flour tortillas
- pickled jalapenos to taste
- 1 handful fresh coriander roughly chopped
Instructions
- Heat the oil in a frying pan and add the spring onions, jalapenos, sweetcorn and mushrooms.
- Fry on high for 5 minutes or until softened, seasoning to taste.
- Remove the mix from the heat and place to one side.
- In the meantime fry the first flour tortilla for 2 minutes or until its golden brown.
- Remove from the frying pan and do the same with the second tortilla, this time sprinkling over half the cheese and topping with the hot sweetcorn, jalapeno and mushroom mix. Top with the remaining cheese and then the other tortilla.
- Cook for another 2 minutes or until the cheese has melted.
- Cut into four wedges and sprinkle over pickled jalapenos and fresh coriander.