Prawn Quesadilla With Sweetcorn & Cheese

Luis Cabrera

Serves

4-6

Preparation

15 MINUTES

Cook

10 MINUTES

Ingredients

1 tablespoon butter or oil
1 red onion, thinly sliced into half-moons
250g raw prawn cutlets, peeled, chopped
1 cup sweetcorn kernels
2 tablespoons chipotle mayo
1 cup grated cheese (mozzarella or cheddar)
4 large flour tortillas
avocado or canola oil, for toasting
SERVE
guacamole or sour cream,

Credits

Authentic Mexican ingredients such as flour tortillas, Salsa Valentina Marisquera, tostadas, El Yucateco hot sauce, corn tortillas and dried chillies from Ay, Caramba. Molcajete (stone grinding bowl), Frida clay plates, margarita glasses, tortilla warmer-basket, coasters, shot glasses also from Ay, Caramba. Margaritas from Besos Margarita. Other props are privately owned.

Golden, cheesy quesadillas loaded with juicy prawns and sweetcorn are great for sharing.

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Instructions

1.Heat the butter in a pan, add the onion and cook for 3-4 minutes until slightly softened.
2.Add the prawns and cook for 2-3 minutes until pink.
3.Stir in the corn, some salt and the chipotle mayo.
4.Spread the cheese on half of each tortilla and divide the prawns equally between them.
5.Fold over.
6.Add 1-2 teaspoons oil to a frying pan and heat to medium hot, then toast the tortillas for 1-2 minutes on each side until golden and the cheese melts.
7.Cut into 3 wedges and serve with guacamole, sour cream or a little extra chipotle mayo.

Recipes & food styling Luis Cabrera / Photography Manja Wachsmuth

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