Charred Corn & Spinach Quesadillas

Corn quesadilla recipe

Quesadilla literally translates to 'little cheesy thing'. I think the Mexicans could have been a little kinder to this delicious dish that has been adopted by many flavour junkies around the world. 

It's so versatile and the filling options are endless. Spicy ground beef, refried beans, zesty chicken. You can take quesadillas in many different directions.

Today i'm sharing my vegetarian charred corn, spinach and gooey cheese quesadilla. A super easy lunch or dinner that's ready in less than 20 minutes. I'm yet to meet someone that doesn't like these. 

Serve them with guacamole and a few lime wedges. 

Buen provecho!

Serves 4. 


1 corn on the cobb
1/2 cup chopped spring onion
1 red capsicum diced
1 diced tomato
1 teaspoon cumin
1 teaspoon smoked paprika
2 cups baby spinach leaves
1/2 cup chopped fresh coriander 
2 1/2 cups melting cheese such as Provolone, Colby or a full bodied cheddar 
8 wheat tortillas 
Salt & pepper


Pray the corn with oil and place on the BBQ or a griddle pan. Turn frequently. The corn will spit as it blackens. When the kernels are nicely charred, hold the cobb upright and cut the kernels by running a knife straight down on all sides. Set the kernels aside.

In a hot pan, add the spring onion, capsicum and tomato and saute in a little oil until the vegetables have softened. Add all the spices and season well. When aromatic, add in the spinach and coriander. The leaves will wilt fairly quickly. Throw in the corn kernels and give everything a good mix. Allow to cool slightly.

Clean the pan and give it a tiny pray of oil. Place the tortilla in the centre of the pan and grate some cheese directly on top. Spread the cheese out all over the tortilla. Place a few spoons of the vegetable mixture over the cheese and spread it out evenly. Top with more cheese and another tortilla lid. Place a plate or press down on the quesadilla using a spatula. After four minutes, the bottom tortilla should be golden and the cheese melting nicely. Carefully flip the quesadilla and allow it another three minutes for the other tortilla to toast and become golden.

Repeat these steps so every person gets a delicious quesadilla all to themselves.

Serve with fresh guacamole and a few lime wedges.