Creamed Corn and Bean Quesadillas with Mexican Salad and Chipotle Sour Cream

Steps

1. oven to 100°C (if using to keep quesadillas warm). Line an oven tray with baking paper. Preheat a sandwich press (if using).
2. Combine all Mexican salad ingredients in a medium bowl. Season with salt and pepper and set aside. Toss to combine just before serving.
3. Heat a drizzle of oil in a fry-pan on low-medium heat. Cook onion for 2–3 minutes, until softened. Stir through paprika and cook a further 30 seconds. Remove from pan and place in a bowl, along with refried beans, creamed corn, ¾ cup of cheese, coriander and chilli flakes (if using). Season and mix well. Wipe pan clean.
4. Lay three of the wraps on a clean, dry surface and evenly spread with about a cup of the bean mixture. Sprinkle with remaining ¼ cup of cheese. Top with remaining wraps and press down firmly.
5. Return pan to a medium heat and drizzle with oil. Cook each quesadilla for 2 minutes each side, or until cheese has melted. Use a large spatula to help flip quesadillas over. Reduce heat if quesadillas start to burn. Set aside, in oven, to keep warm, if desired.
6. In a small bowl, mix sour cream with chipotle sauce.
7. Cut quesadillas into quarters and divide between plates. Serve Mexican salad on the side. Squeeze over lime juice and top with a dollop of chipotle sour cream