This Corn and Caper Quesadilla recipe is a delicious vegetarian after-school snack or dinner. Tortillas filled with corn, olives, capers, and chilies, paired up with melty cheese makes a perfect summer meal.
- ½ can corn (about 60g or 3/8th cup)
- 150g cheese (a processed cheese like Brittania is fine)
- ½ tablespoon capers
- 3 tablespoons olives (about 30-40g)
- ½ large red chilies, sliced into thin rings
- ½ teaspoon oregano
- ½ teaspoon black pepper
- 3 tablespoons parsley – finely chopped
- 3 tablespoons olive oil
- 2 cups flour plus extra for kneading and dusting
- 1/2 teaspoon salt
- 3/4 cup water, room temperature
- 3 tablespoons olive oil or butter, softened
- Lightly grease skillet/ tava with a tablespoon olive oil.
- Make tortillas (see recipe below).
- Drain corn and put it in a mixing bowl. Combine cheese, capers, olives, and red chili to taste. Season with oregano, black pepper, and parsley (salt isn’t required as cheese is usually salty, but if you’re using unsalted cheese, like farmer’s cheese or paneer, add salt.)
- Cover three tortillas with cheese mixture.
- Close each tortilla with another one on top. Press hard.
- Heat 2 tablespoons oil in a skillet or frying pan. Place a quesadilla in oil. Allow tortilla on each side to cook for 2-3 minutes until brown and crisp.
- Cut on 6 pieces makes 6 x 3 = 18 pieces.
- In a food processor, combine 2 cups of flour and the salt. Add the olive oil or butter and drizzle in the water. Process until the dough comes together and forms a ball. If sticky, add more flour.
- Turn the dough onto a floured surface and knead several times until the dough is smooth. Form into a ball, cover with a towel and let the dough rest for 15 minutes.
- Preheat a cast-iron skillet, griddle, or frying pan over medium heat.
- Divide the dough into eight portions and roll into balls.
- On a lightly floured surface, flatten the ball and use a rolling pin to roll each ball into an 8 to 9-inch circle. Sprinkle with flour as needed to prevent sticking.
- On the preheated skillet, cook tortillas over medium heat for about 30 to 45 seconds on one side, then flip. The tortilla should now puff like a chapati after another 30-45 seconds. Remove before bottom browns.
- Transfer the tortillas to a plate and cover with a clean towel to keep warm.
Cheese and tortillas are critical, although you can also use whole wheat chapatis or Rotis. The capers for add tanginess and flavor; if you don’t have them leave them out. Parsley can be replaced by coriander leaves. You can use green chilies to taste instead of red chilies, or jalapeños if you prefer. If oregano is not available, use basil or thyme.