Corn and Cheese Quesadillas with Avo Smash and Mexican Slaw

Corn and Cheese Quesadillas with Avo Smash and Mexican Slaw

Ready in 25 minutes • Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 4, 2016.
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The filling in the quesadillas will be very hot. Let cool a little before serving.

Ingredients

CORN AND CHEESE QUESADILLAS

  • 1 can creamed corn
  • 1 bag frozen corn
  • 1 courgette, grated
  • 2 spring onions, thinly sliced
  • 1½ cups grated Colby cheese
  • 3 teaspoons Mexican spice mix
  • ½ teaspoon salt
  • 8 tortilla wraps

AVO SMASH

  • 1 avocado
  • 2 tablespoons sour cream
  • 1 teaspoon mild sweet chilli sauce

MEXICAN SLAW

  • 1 bag ranch slaw
  • Remaining pottle sour cream
  • ½–1 tablespoon mild sweet chilli sauce

Steps

  1. oven to 220°C. Preheat two oven trays.
  2. Combine all corn and cheese quesadilla ingredients in a medium bowl (except tortillas) and mix well. Season with pepper.
  3. Lay tortillas out flat on a clean bench. Using a ½ cup measure, divide corn mixture over one half of each tortilla. Fold tortilla over to enclose filling, forming a half round. Press edges down firmly to seal. Carefully lay baking paper onto preheated oven trays.
  4. Brush or spray the top of each quesadilla with olive oil. Place four quesadillas on each preheated tray and cook for 10–12 minutes, until tops are golden and cheese has melted. Swap trays halfway to ensure even cooking.
  5. While quesadillas are cooking, place all avo smash ingredients in a small bowl and roughly smash with a fork. Season to taste with salt and pepper.
  6. Combine all Mexican slaw ingredients in a medium bowl and mix well to combine. Season to taste with salt and pepper.
  7. Cut each corn and cheese quesadilla into 2–3 wedges and divide between plates. Serve with Mexican slaw and a dollop of avo smash.

Nutritional Information

Energy 2529 kj
604 kcal
Protein 20.2g
Carbohydrate 57.8g
Fat 29.1g