Corn and potato quesadillas with green salsa

AT A GLANCE

  • Serves 4 people

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
  • Olive oil, for drizzling
  • 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
  • Lime wedges, to serve
  •  
  • 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
01   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.
02   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.
03   For salsa, process ingredients in a blender until smooth and season to taste. Salsa keeps refrigerated for a month.
04   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.

Topics:

POTATO, FAST, VEGETARIAN, CORN, MAIN, SPRING, TORTILLAS

Recipe:

MAX ADEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2017

Nov 2017

View Full Site