Fast Recipes

Corn and potato quesadillas with green salsa

These tasty quesadillas are vegetarian but meat can easily be added to the recipe to keep carnivores happy. Serve for dinner, lunch or as a party snack.

By Max Adey
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
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.


  • 1 corn cob, husks and silk removed
  • 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
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


  • 1
    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.
  • 2
    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.
  • 3
    For salsa, process ingredients in a blender until smooth and season to taste. Salsa keeps refrigerated for a month.
  • 4
    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.