Tomato & Cheese Quesadilla (v) Recipe

Prepare filling

In a medium bowl combine the drained corn, finely diced jalapeño, shredded cheddar, shredded Monterey Jack, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp ground cumin. Mix until evenly distributed. This is the filling that will be placed inside the tortillas.

Heat skillet

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon of olive oil and swirl to coat.

Place one tortilla in the skillet and sprinkle about 1/3 of the filling over one half of the tortilla, leaving a 1/2-inch border. Fold the tortilla over to make a half-moon. Cook 2–3 minutes until the underside is golden brown and the cheese starts to melt, pressing gently with a spatula. Flip and cook another 1–2 minutes until golden and cheese is fully melted. Transfer to a plate and keep warm. Repeat with remaining tortillas, adding more oil to the pan (about 1/2 teaspoon each time) as needed. Keep cooked quesadillas loosely covered so they stay warm.

If using store-bought salsas, measure and place each salsa in small bowls. If making homemade, prepare the roasted tomato salsa, salsa verde and chipotle mango salsa ahead of time. For service, spoon a small line or three dollops of each salsa over the plated quesadillas so guests can taste all three spicy profiles.

Make pico de gallo

In a small bowl combine the finely diced tomato, 1/4 cup finely diced red onion, chopped cilantro, 1 tablespoon lime juice and 1/4 tsp salt. Stir to combine.

Smash avocado

Halve and pit the avocado. Scoop the flesh into a bowl and mash lightly with a fork until slightly chunky. Fold the pico de gallo into the mashed avocado gently to create a chunky pico smash. Taste and adjust salt or lime if needed. Keep chilled until plating.

Place the thinly sliced 1/2 red onion in a small heatproof bowl or jar. In a small saucepan combine 3 tbsp apple cider vinegar, 3 tbsp water, 1 tsp sugar and 1/4 tsp salt. Warm just until sugar dissolves (do not boil). Pour the hot brine over the onions, press them down so they are submerged, and let sit at room temperature for at least 10 minutes (or up to 1 hour). Drain before using. These will add a bright sweet-sour crunch to the quesadillas.

Preheat oven to 200°F (95°C) or use a warm oven to keep quesadillas hot while finishing toppings.

Place cooked quesadillas on an oven-safe tray. Sprinkle the extra 1/2 cup melting cheese evenly over the top of the three quesadillas and place in the warm oven or under a broiler for 30–60 seconds until the cheese is melted and bubbly (if using broiler, watch closely to avoid burning).

Slice each quesadilla into 2 or 3 wedges (for a total of 6–9 pieces). Arrange on a serving plate.

Top each stack with a generous spoonful of the avocado pico smash. Scatter a few pieces of the drained sweet & sour pickled onion over the top. Add small spoonfuls or lines of the three salsas across the plate or quesadillas so all three are visible. Drizzle peri-peri sauce over the top to taste (about 2 tbsp across the dish). Serve with lime wedges on the side.

Garnish optionally with extra chopped cilantro, sliced jalapeño rounds, or an extra sprinkle of cheese if desired. Serve immediately while hot and melty.