Sweet Corn Quesadillas

Recipe by Michaela Uren of For Chefs


  • 8 small (or fajita-style) tortillas
  • 2 tsp olive oil
  • 1 ½ cups Cheddar Cheese
  • ½ small red onion, thinly sliced
  • 2 cups sweet corn
  • 2 jalapenos, seeded and finely chopped
  • ½ cup fresh coriander leaves
  • Mascarpone and salsa (optional)


– Heat oven or toaster oven to 200°c
– Brush one side of each tortilla with the oil.
– Turn the tortillas over and top with cheddar cheese, onion, corn, jalapenos and coriander.
– Sandwich with the remaining tortillas, oiled-side up
– Working in batches, if necessary, transfer the quesadillas to a foil-lined toaster-oven tray.
– Bake, turning once, until the cheese melts, 6-8 minutes in total.
– Serve with the mascarpone and salsa (if using)

Tomato Salsa:

– 2 tomatoes, quartered, seeded, finely chopped
– 1 Spanish onion, thinly sliced
– 2 tsp lime juice
– 2 tsp finely chopped coriander


– Combine all ingredients in a bowl then season with salt & pepper
– Store salsa, covered, in the fridge for 4 hours or until ready to serve

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