Happy Cinco de Mayo day peoples!
This has to be one of my all-time favourite quesadilla recipes. I know that from the picture, it looks like a toasted corn tortilla with a bunch of healthy stuff on top, with just a touch of yummy sour cream.
In fact, what you are looking at is two toasted corn tortillas topped with avocado salsa and some sour cream.
And I can still hear you asking: What’s so special about that?
Grab your knife and fork and cut into this quesadilla to find the oh so special and delicious centre of roasted capsicum, corn and gooey cheese. Topped with a limey avocado and greens salsa and a dollop of sour cream, of course!
While Mexicans and others celebrate their victory over the French, I thought I would celebrate by joining Angie’s Fiesta Friday #14 party over at The Novice Gardener. It may be a couple days late, but nothing says fiesta like Mexican food to celebrate a Mexican holiday.
Capsicum and Corn Quesadillas with Avocado and Greens Salsa
- 2 red capsicums (deseeded and cut into strips)
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried oregano
- 4 corn cobs (unhusked)
- 200g mixed salad leaves
- 250g cherry tomatoes (cut in half)
- 1 avocado (stoned, peeled and coarsely chopped)
- 2 tablespoons fresh lime juice
- 150g manchego or white cheddar (coarsely grated)
- 4 scallions (trimmed, thinly sliced)
- 1 tablespoon smoked paprika
- 1 tablespoon ground coriander
- 8 large corn tortillas
- Sour cream to serve
- Preheat the oven to 200°C.
- Toss the capsicum strips with the oil and the rosemary and oregano and spread out on a baking tray in a single layer. Bake for 15 to 20 minutes, or until the capsicum strips just begin to char, turning every five minutes or so.
- Place the unhusked corn cobs on another baking tray and bake for 20 minutes. Allow to cool slightly before peeling back the husk, removing the silk and cutting the kernels off the cob with a sharp knife.
- In the meantime, combine the mixed salad leaves, cherry tomatoes, avocado and lime juice in a bowl and toss to combine. Season with salt and pepper to taste and set aside.
- In a different bowl, combine the capsicum strips, corn kernels, grated cheese, scallions, smoked paprika and coriander.
- Divide the mixture between four corn tortillas and top with the remaining tortillas.
- Heat the tortillas, one at a time, in either:
- A frying pan – with a teaspoon of olive oil over medium heat for 1 to 2 minutes on either side or until golden brown and the cheese has melted.
- A sandwich/panini press – heat until toasty golden in colour.
- An oven grill – brush a little olive oil over the tortillas and heat for a few minutes on both sides or until the cheese has melted.
8. Top each heated quesadilla with some avocado and greens salsa and a dollop of sour cream. Serve immediately.