Mexicana™ Cheese and Red Pepper Quesadillas

Serves 4

To make the Salsa

2 large vine-ripened tomatoes,
finely chopped

1 small red onion, finely chopped

1 green chilli, deseeded
and finely chopped

juice 1 lime

2 tsp olive oil

Other ingredients

2 red peppers

2 tsp olive oil

4 flour tortillas

4 thin slices ham

300g/10oz Ilchester Mexicana
cheese, thinly sliced

198g can sweetcorn, drained

  

1. Make the salsa by mixing the prepared
ingredients together and seasoning with
salt and pepper.

2. Cut the peppers into thick strips
discarding the seeds. Place on a baking
tray, drizzle over the oil and toss together.
Place the tray under a hot grill and cook
for 10 minutes until the peppers are tender
and slightly charred around the edges,
drain on kitchen paper.

3. Place four of the tortillas on a flat surface,
divide the ham and peppers between them,
then spoon over the sweetcorn. Cover with
the Mexicana cheese and fold the tortillas
over to make a half moon shape.

4. Heat a large heavy-based frying pan,
brush the base with oil then carefully lift two
of the filled tortillas into the pan.Cook for
about 2 minutes on each side or until
golden brown and the cheese is beginning
to melt.Transfer to a plate and keep warm
while cooking the others.

5. Serve the quesadillas with the salsa.

     
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