Oaxaca is a Mexican cheese from the region of that name. It is mild and stringy and works perfectly in these quesadillas. It’s available from Farro and specialty food stores, but if you can’t find it, mozzarella will work too.
Serves: 4
INGREDIENTS
Guacamole
2 avocados
2 teaspoons lime juice
1 teaspoon each hot sauce and sweet chilli sauce
1 clove garlic, finely chopped
1 pinch table salt
Coriander sauce
20 grams fresh coriander, finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
1 tablespoon jalapeño
pickle juice
Quesadillas
12 flour tortillas (taco size)
125 grams Oaxaca cheese or mozzarella, shredded
½ cup fresh or tinned corn kernels, drained
2 zucchini, grated
3 tablespoons chopped pickled jalapeños
1 red onion, finely chopped
¼ cup chipotle sauce
sea salt
To serve
lime wedges
1 red chilli, thinly sliced (optional)
METHOD
Guacamole: In a bowl, mash the avocados with the back of
a fork. Add the remaining ingredients and mix to combine, then set aside.
Coriander sauce: Place the ingredients in a small container, place the lid on top and shake to combine.
Quesadillas: Place 6 tortillas on a flat bench top. Top each with cheese, corn, zucchini, jalapeños, onion and chipotle and finish each with more cheese before placing another tortilla on top. Having cheese on the top and bottom of will help them stick together.
Place a large non-stick sauté pan over a medium heat. Fry the quesadillas for 2-3 minutes on each side, or until golden brown. Carefully flip them over with a spatula.
To serve: Serve the quesadillas with guacamole, coriander sauce, lime wedges and fresh chilli.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!