Corn and potato quesadillas with green salsa


Add bacon or chorizo to these tasty quesadillas to keep the carnivores happy. The green salsa works with just about anything; make extra to have on hand for your next barbecue.

You'll need

1 corn cob, husks and silk removed Olive oil, for drizzling 150 gm (1¼ cups) coarsely grated Manchego 150 gm (1¼ cups) coarsely grated smoked cheddar 1 tsp smoked sweet paprika, plus extra to serve 400 gm Desiree potatoes, peeled and cut into 1cm dice 8 corn tortillas Lime wedges, to serve   Green salsa 1½ cups (firmly packed) coriander 1½ cups (firmly packed) flat-leaf parsley 150 ml extra-virgin olive oil 2 tbsp sherry vinegar, or to taste 2 tbsp lime juice, or to taste 3 garlic cloves, finely grated 1 tsp cumin seeds, crushed 1 tsp coriander seeds, crushed 1 tsp fennel seeds, crushed

Method

  • 01
  • Heat a char-grill pan or barbecue to high heat. Drizzle corn with oil, then grill, turning occasionally, until charred (5-8 minutes). Cool briefly, then slice off kernels and combine in a bowl with cheeses and paprika and season to taste.
  • 02
  • Meanwhile, cook potato in boiling salted water until tender (3-5 minutes), drain and crush with a fork. Combine with corn mixture and season to taste.
  • 03
  • For salsa, process ingredients in a blender until smooth and season to taste. Salsa keeps refrigerated for a month.
  • 04
  • Return pan or barbecue to high heat. Spread 4 tortillas with corn mixture, sandwich with remaining tortillas and grill in batches, turning once, until golden and cheese melts (1-2 minutes each side). Cover with foil to keep warm while you cook remaining quesadillas. Cut into quarters and serve with green salsa and lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2017

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