brunch+lunch > Sizzlin' Sweet and Cheesy Quesadillas

It is well worth making one more than you think you'll need of these sizzlin' sweet and cheesy quesadillas—because they will be gone in seconds!

Shopping LIST:

 

6 flour or corn tortillas, 1 handful of rocket or baby spinach leaves to serve.

 

For the filling: 300g of grated Cheddar cheese, 100g good quality bacon, 6tbsp sweetcorn, 3tbsp sweet chilli dipping sauce, plus extra for serving (optional), 3tbsp chopped parsley leaves

Method:

• Heat a non-stick frying pan and add 1tbsp of sunflower or olive oil.

 

• Place 5 bacon slices in the pan, allowing them to crisp up, turning occasionally. Once crisp, remove the bacon, but retain the flavourful bacon fat in the pan.

 

• Lay a tortilla in the pan, sprinkle over 1tbsp of sweet chilli dipping sauce, 50g of cheese, 2tbsp of sweet corn, bacon pieces, 1tbsp chopped parsley leaves, and top it off with another 50g of Cheddar cheese.

 

• Cover with a second tortilla and cook for 2-3 minutes.

 

• Gently turn the whole quesadilla and cook for an additional 2-3 minutes until the base is golden, and the cheese has melted.

 

• Remove the quesadilla from the pan and keep it warm while you repeat the process for the next one.

 

• Transfer the quesadillas to a board and cut them into quarters, using a pizza wheel if available.

 

• Serve hot with rocket or baby spinach leaves and extra chilli dipping sauce, if desired.

 

 Tip: Avoid overfilling to make flipping easier.

"bon appétit"