YOU WILL NEED: • saucepan • frying pan with a heavy base • 2 metal spatulas • chopping board
1 small red onion, finely chopped
1/2 red or orange capsicum, chopped
200g cooked or tinned corn kernels
1 tablespoon balsamic vinegar
1 tablespoon honey
10 small tortillas
4 heaped tablespoons tomato salsa
100g grated cheese
2 tablespoons grape seed or sunflower oil
Heat I tablespoon of oil in a saucepan and gently cook vegetables for 5 minutes. Add vinegar and honey, cook 1 minute longer and remove from heat.
Spread mixture on 5 tortillas, add salsa and some grated cheese. Place another tortilla on top of the filled tortillas.
Add a teaspoon of oil to a frying pan and heat the pan over medium heat. Put a quesadilla into the pan, and cook for 3 or 4 minutes. Place a spatula under the quesadilla and put another spatula on top to keep the top tortilla in place. Flip the quesadilla over in the pan and cook for 1 minute longer. Use a spatula to move the cooked quesadilla to a plate. Cut into 4 pieces to serve.
Add another teaspoon of oil to the pan and cook the next quesadilla. (Quesadillas can also be cooked in a sandwich press.)