Sweetcorn, Avocado and Lime Quesadillas

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

I realised how well-matched sweetcorn, avocado and coriander were when I made Bill Granger's sweetcorn pancakes with avocado salsa for breakfast one morning. I was hooked on the combination of citrussy lime, creamy avocado and fragrant coriander, along with sweet crunchiness of the corn. 

So, on the lookout for something quicker to make, I decided to use these flavours in a quesadilla filling. This is perfect for using up any leftover cooked sweetcorn and takes just five minutes to put together. 

quesadillas sweetcorn avocado and spring onion-12

Sweetcorn, Avocado and Lime Quesadillas
Makes 1

1 tortilla wrap
half an avocado, diced
half a lime
1 small spring onion, chopped
handful cooked sweetcorn (tinned is good, but if using frozen, boil or microwave first)
pinch sea salt
small handful fresh coriander leaves
small handful Cheddar cheese, grated

Lay the wrap out flat in front of you. In a bowl, mix together the diced avocado flesh, the sweetcorn, spring onion, lime juice and coriander and add a pinch of salt. Scatter over a handful of the cheese and fill half of the wrap with the sweetcorn mixture and fold over. Heat on both sides in a dry, non-stick frying pan for a few minutes until golden on both sides. Finally, cut into wedges and serve.

Do you have any favourite quesadilla fillings? 


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