4.86 from 7 votes
Grilled Cheese, Corn and Sweet Pepper Quesadilla
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
The perfect alternative to a toasted sandwich, is my new favourite, Grilled Cheese, Corn and Sweet Pepper Quesadilla. It is absolutely scrumptious and makes a great snack or lunch.
Course: Appetizer, Breakfast, Breakfast / Snack
Cuisine: Mexican
Servings: 2 people
  • ½ cup / 90g frozen or canned sweetcorn
  • ½ medium sized sweet red bell diced
  • 1 clove garlic chopped
  • 1 teaspoon cayenne pepper or chilli powder adjust to taste NOTE 1
  • ¼ teaspoon dried chilli flakes optional
  • 2 Tablespoons hummus
  • 2 flour tortillas
  • ¼ cup / 25g grated or sliced cheese
  • salt and freshly ground black pepper to taste
  • 1 teaspoon oil
  1. Heat oil in a pan on medium heat. Add the garlic, chopped peppers, sweetcorn chilli powder, and chilli flakes, if using and cook for about 8 minutes until the pepper is softened.
  2. Spread the hummus onto one side of a tortilla and top with the cooked sweetcorn and pepper mixture.
  3. Grate the cheese over the corn and pepper mixture and add mixed dried herbs, salt and pepper to taste.
  4. Cover with the other tortilla and cut into 4 equal portions before grilling on a hot pan. You could grill it first before cutting, I just find it easier to handle in a smaller portion.
  5. Grill for ½ minute on each side, until the cheese has melted and the tortilla is crispy.
  6. Serve hot.
Recipe Notes

Chilli powder or flakes is an optional ingredient and can be left out or the amount adjusted to taste