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Potato & capsicum quesadilla with tomato & coriander salsa & paprika buttered corn

30 MIN


Serving amount:
  • 1 mozzarella piece
  • 1 cheddar piece
  • 1 butter portion
  • 1 taco seasoning sachet
  • 1 smoked paprika sachet
  • 1x 6 flour tortillas
  • 1 capsicum
  • 2 tomatoes
  • 2 Dutch cream potatoes
  • 1 corn cob
  • 1 jalapeno
  • 1 lime
  • 1 red onion
  • 1 coriander bunch

Pantry staples: Cooking oil, salt

Allergens: Dairy, garlic, wheat, gluten, soy, onion

Specialised equipment: Large frying pan or flat grill

Chef's note: A quesadilla is made using corn or flour tortillas with cheese along with meats or mushrooms. It is folded over and baked or fried. * Use half of the red onion provided.


1. Prepare the ingredients

Wash all the vegetables. Cut the potato, tomato, onion and capsicum into 1cm dice. Pick the coriander leaves. Roughly chop the coriander roots and stems. Cut the jalapeno into thin rounds. Cut the lime into wedges. Grate the cheeses. If attached, remove the corn husk and cut the corn into two pieces.

2. Cook the vegetable mixture

Heat a splash of oil in a frying pan, add the potato and cook for 5 minutes or until crisp and brown on all sides. Add the capsicum and half of the onion and cook for 3 minutes to soften the vegetables. Add the coriander roots and stems, taco seasoning and half of the tomato and cook, stirring for an additional 5 minutes.

3. Cook the corn

Meanwhile bring a saucepan of salted water to the boil. Add the corn and cook for 5 minutes. Add the corn to a frying pan or char grill pan over high heat to char, turning often. Keep corn warm in a low oven until ready to eat.

4. Make the smoked paprika butter

Melt the butter and stir through the paprika with a pinch of salt. Brush the corn with the smoked paprika butter before serving.

5. Assemble the quesadillas

Lay the tortillas out on a chopping board. Top half of each tortilla with some of the vegetable mixture and cheeses. Fold each tortilla in half.

6. Cook the quesadillas

Preheat a large frying pan or flat grill over medium heat. Place the quesadilla into the pan and cook for 3 minutes each side of until the cheese melts. You may need to do this in batches. If so, you can keep the quesadillas in a low oven to keep warm. 

7. Make the salsa

Combine the coriander leaves with the remaining tomato and onion in a bowl. Squeeze a little of the lime and season to taste.

8. To serve

Serve the quesadillas with the salsa, chilli, remaining lime wedges, and corn.