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Cheese Sweetcorn Quesadillas
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Cheesey Sweetcorn and Jalapeno Quesadillas

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: lunch
Cuisine: Mexican
Keyword: chestnut mushrooms, chilli, coriander, cumin, jalapeno, spring onion, sweetcorn, tortilla
Servings: 1 person


  • 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


  • 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.


Vegan cheese

The two best vegan cheese for melting in the UK are hands down Violife mature cheddar and Applewood. If you can't get hold of these then don't worry any cheese will do.