Mushroom Corn Quesadilla

• Mushroom(300 g)
• Corn(200 g)
• Onion(1)
• Garlic(2 cloves)
• Cheddar cheese(200 g)
• Sour cream(120 g)
• Tortilla(8)
• Olive oil(2 tbsp)
• Butter(1 tbsp)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Tomato(2)
• Coriander(2 tbsp)optional
• Lime(1)

Method

1. 1

   Finely chop {Onion}, slice {Mushroom}, mince {Garlic}, dice {Tomato}, and roughly chop {Fresh cilantro}. Grate {Cheddar cheese}.

   ~10 min

2. 2

   Heat {Olive oil} and {Butter} in a large frying pan over medium heat. Add {Onion}, {Mushroom}, {Corn}, {Garlic}, {Cumin}, {Paprika}, {Salt}, and {Black pepper}. Cook, stirring often, until the mushrooms are softened and the mixture looks fairly dry and concentrated.

   ~8 min

3. 3

   Take the pan off the heat and stir in {Cheddar cheese} so it melts into the hot mushroom mixture and makes a cohesive filling.

   ~1 min

4. 4

   Spread the filling over half of {Tortilla}, fold them over, and return to the pan in batches. Cook until the tortillas are golden and crisp and the filling is hot through, flipping once halfway.

   ~8 min

5. 5

   Toss {Tomato}, {Fresh cilantro}, and the juice of {Lime} together with a pinch of salt. Cut the quesadillas into wedges and serve with {Sour cream} and the tomato salad on the side.

   ~1 min