Corn And Caper Quesadilla
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 make a perfect summer meal.
150 grams cheese (a processed cheese like Brittania is fine)
1/2 tablespoon capers
3 tablespoons olives (about 30-40g)
1/2 large red chili ( sliced into thin rings )
1/2 teaspoon oregano
1/2 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 in a mixing bowl. Combine cheese, capers, olives, and red chili to taste....
See the full directions on my site