Tomato & Cheese Quesadilla Recipe

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan, combine apple cider vinegar, water, sugar, and 1 tsp salt. Heat gently until sugar dissolves and liquid is just simmering, about 2–3 minutes.

Pour hot pickling liquid over the sliced onions, press down so they are submerged, cool to room temperature, then refrigerate at least 30 minutes (minimum) or up to overnight for best flavor.

Tomato salsa (roja)

Combine 1 cup chopped ripe tomatoes, 2 tbsp minced red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1 tsp salt in a bowl. Stir, taste and adjust salt or lime. Keep chilled until use.

Spicy green salsa (verde)

Roast or broil tomatillos (6) and 1 serrano/jalapeño until charred, then blend with 2 tbsp cilantro, 1 tbsp lime juice and salt to taste until slightly chunky. Transfer to bowl and refrigerate.

Smoky peri-peri style salsa

In a blender, combine 1 cup roasted red pepper, 1 tsp peri-peri chilies (or pinch crushed red pepper), 1 garlic clove, 1 tbsp olive oil, 1 tsp smoked paprika and 1 tsp salt. Blend to a coarse sauce. Adjust heat and seasoning. Reserve 1/4 cup as finishing peri-peri sauce.

In a bowl, mix 1 cup diced tomatoes, 3 tbsp finely diced red onion, 2 tbsp cilantro and 1 tbsp lime juice with 1 tsp salt and optional 1 tsp chopped jalapeño. Lightly mash half (about half the mixture) with a fork to create a chunky 'smash' while keeping some diced texture.

Peel and mash 1 avocado with a fork until mostly smooth but slightly chunky; season with a pinch of salt and a squeeze of lime. Fold mashed avocado into the pico smash or serve as a layer inside the quesadilla as preferred.

In a medium bowl, combine 3 cups shredded cheese, 1 cup drained corn, 3 tbsp chopped pickled jalapeños, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp black pepper and 1 tsp kosher salt. Mix thoroughly so ingredients are evenly distributed.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1/2 tbsp butter or oil and let melt.

Place one corn tortilla in the skillet and sprinkle about 1/2 cup of the cheese-corn-jalapeño mixture evenly over the tortilla, leaving a small border. Add a couple of spoonfuls (about 2 tbsp) of the pico de gallo smash (or a thin layer of mashed avocado if you prefer inside) over the filling. Top with another 1/4 cup cheese to help seal, then place a second tortilla on top.

Cook until the bottom tortilla is golden and cheese begins to melt, about 2–3 minutes. Carefully flip the quesadilla using a spatula and cook the other side until golden and cheese fully melted, another 2–3 minutes. Add up to 1/2 tbsp butter to the pan before flipping for extra browning if desired.

Remove to a baking sheet. Repeat to make total of 3 quesadillas (using remaining filling and tortillas).

Scatter remaining 1 cup extra shredded cheese on top of the hot quesadillas and place under a preheated broiler or in a 200°C/400°F oven for 1–2 minutes until cheese melts and bubbles. Watch closely to avoid burning.

Slice each quesadilla into 3 wedges. Top each slice with a spoonful of pico de gallo-avocado smash, a few strands of pickled sweet & sour onion, and a drizzle of peri-peri sauce (from the reserved 1/4 cup).

Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing.

Serve immediately while hot and gooey.