I mis-read the recipe in a couple of places – the original recipe calls for a yellow squash, not yellow pepper, and I assumed the sweetcorn was to go IN the tortilla, not to be served on the side. Oh well, it seemed to work ok.
I didn’t grill the assembled tortilla either, but cooked them in a frying pan like I did for my beany quesadillas
The fact that there was no pre-cooking required made these really quick & easy to make, and they felt like they would be a nice light meal to eat in the summer. Everyone loved them, although when questioned DH & DD1 (4) both said they prefered the beany version. DD2 (1.9) was too busy stuffing her face to comment 🙂
I do need to investigate getting some lower fat cheese for meals like this though – we got through nearly a whole block in one meal & that will usually last us a week!
- 1 tablespoon olive oil
- 1 small tin sweetcorn
- 1 bunch spring onions, thinly sliced
- 1 tablespoon fresh lime juice
- freshly ground pepper
- 6 flour tortillas (10-inch)
- 200g(??) Vegetarian, organic cheese
- 1 yellow pepper, (seeds removed), thinly sliced
- 1 orange pepper (seeds removed), thinly sliced
- 1 avocado (optional)
- some butter (or spread)
- Add sweetcorn, spring onions, lime juice, and oil to bowl. Season with pepper, and toss to combine.
- Gently heat a large non stick frying pan.
- Lightly butter one side of a flour tortilla and place butter side down in a non stick frying pan, frying gently on a medium heat.
- Sprinkle some cheese on half of the tortilla. Add some sweetcorn, peppers & avocado and top with more cheese.
- Fold top half of tortillas over filling to close & make a half circle. Press down gently to melt the cheese and compress the mixture.
- Turn after a minute or two to brown the other side.
- Cut into wedges & serve. Cool before giving to children, the cheese will be hot!