Pickled Chilli and Corn Salsa Quesadillas

These fantastic chilli and corn quesadillas from Janet Brinkworth make the most melting, mouth-watering, easy cheesy kind of snack imaginable
By Janet Brinkworth
Pickled Chilli and Corn Salsa Quesadillas
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the salsa

  • 100 g Pastilla pickled jalapeƱo chillies, preferably yellow
  • 1 bunches mint leaves
  • 1 red onion, roughly chopped
  • 1 tbsp red wine vinegar
  • 5 tbsp extra virgin olive oil
  • 250 g tinned sweetcorn

For the quesadillas

  • 1 tbsp olive oil
  • 8 soft flour tortillas
  • 100 g cheddar cheese, grated


1. Place the chillies, mint leaves, red onion, vinegar and extra virgin olive oil into a food processor and process until finely chopped.

2. Add the sweetcorn and pulse several times to roughly chop.

3. Transfer to a serving bowl.

4. For the quesadillas, heat a frying pan until warm, then add the olive oil. Add a tortilla to the pan and fry for 1-2 minutes, until just golden.

5. Scatter the cheese over the tortilla and top with the salsa, spreading to the edges.

6. Place a second tortilla on top and flip the whole sandwich over.

7. Fry for a further minute or two until golden and the cheese is melted.

8. Repeat with the remaining tortillas and serve cut into wedges, with extra salsa.

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