The perfect alternative to a toasted sandwich, is my new favourite, Grilled Cheese, Corn and Sweet Pepper Quesadilla. It is absolutely scrumptious and makes a great snack or lunch.
Course Appetizer, Breakfast, Breakfast / Snack
Cuisine Mexican
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2servings
Ingredients
½cup/ 90g frozen or canned sweetcorn
½medium sized sweet red belldiced
1clovegarlicchopped
1teaspooncayenne pepper or chilli powderadjust to taste NOTE 1
¼teaspoondried chilli flakesoptional
2Tablespoonshummus
2flour tortillas
¼cup/ 25g grated or sliced cheese
salt and freshly ground black pepper to taste
1teaspoonoil
Instructions
Heat oil in a pan on medium heat. Add the garlic, chopped peppers, sweetcorn chilli powder, and chilli flakes, if using and cook for about 8 minutes until the pepper is softened.
Spread the hummus onto one side of a tortilla and top with the cooked sweetcorn and pepper mixture.
Grate the cheese over the corn and pepper mixture and add mixed dried herbs, salt and pepper to taste.
Cover with the other tortilla and divide into 4 equal portions before grilling on a hot pan. You could grill it first before cutting, I just find it easier to handle in a smaller portion.
Grill for ½ minute on each side, until the cheese has melted and the tortilla is crispy.
Serve hot.
Notes
Chilli powder or flakes is an optional ingredient and can be left out or the amount adjusted to taste