Lunch recipe
Golden folded quesadillas filled with smoky turkey, charred sweetcorn, peppers, cheddar, spring onion, and lime.
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Ingredients
large frying pan, box grater, mixing bowl, knife, chopping board
Method
Dice the red pepper, thinly slice the spring onions, grate the cheddar, quarter the cherry tomatoes, chop the coriander, then zest and juice the limes.
Heat 1 tablespoon vegetable oil in a large frying pan over a medium-high heat. Add the sweetcorn and red pepper with 0.25 teaspoon salt and cook for 5 minutes, stirring twice, until the corn has golden spots and the pepper is beginning to soften. Tip onto a plate.
Add the remaining 1 tablespoon vegetable oil to the pan. Cook the turkey mince with 0.25 teaspoon salt and the black pepper over a medium-high heat for 7 to 8 minutes, breaking it into small pieces, until browned with no pink meat. Stir in the smoked paprika, cumin, and tomato puree for 1 minute.
Return the corn and pepper to the turkey. Stir in four of the spring onions, half the coriander, the lime zest, and juice from one lime. Remove from the heat, cool for 3 minutes, then fold through the cheddar.
Divide the filling over one half of each tortilla wrap and fold closed. Wipe the pan, then toast the quesadillas in batches over a medium heat for 2 to 3 minutes per side until golden, crisp, and hot through.
Mix the cherry tomatoes with the remaining spring onions, coriander, lime juice, and remaining 0.25 teaspoon salt. Cut each quesadilla into three wedges and serve with the tomato salsa.
