This roasted corn quesadilla is the ultimate midweek summer meal with a combination of smoky, roasted sweetcorn, rich melted cheese served to perfection with our creamy Guacamole.
Empty the sweetcorn onto a plate and pat dry with kitchen paper. Heat a large frying pan on a high heat and when hot, add the sweetcorn. Cook for 4-5 minutes, stirring occasionally, so the outside of the corn darkens and turns crisp, then remove.
Mix the two cheeses, spring onions and sweetcorn in a bowl. Lay 2 tortillas on a board and put a good handful of the cheese mix on one side of each. Season with salt and pepper then fold in half so you have two semi circles. Move to one side and repeat with remaining tortillas, using up all the mix.
Heat your oven to 160C fan / 180C non-fan / gas mark 4. Place a large frying pan on a medium heat. Lightly brush the outsides of the tortillas with sunflower oil then lay 2 or 3 in a pan, oiled side down. Cook for 3-4 minutes, till the tortillas are a deep golden colour. Brush the tortillas with oil again then turn over and cook for another 3-4 minutes. Once coloured on both sides, remove from the pan to a baking tray then place in the oven to keep warm. Cook the remaining tortillas in the same way.
Divide the quesadillas between plates and either top with guacamole, or serve on the side.
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