Another recipe from the Lakeside Joondalup collection, they really are getting quite the ebook together up that way...hmmm, there's an idea for them! This recipe is not using a thermomix, but is so easily converted to Thermo that you should really give it a go. (Except for the charred corn bit, and well, the cooking of the quesadillas bit...so basically, just the filling bit!)
Of course, if you like the occasional knife and a bit of fire, go all out and follow the recipe as is. (But I confess, I did use Thermo for the prep work at least!)
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tsp Pink Salt Flakes BUY
- 2 cloves garlic
- 1 small red onion, halved
- 1 red chilli
- 1 cured chorizo sausage, cut into large pieces
- 400 g chicken mince
- 1 red capsicum (pepper) in pieces
- 2 corn cobs
- 200 g tasty cheese, grated
- 100 g Parmesan cheese, grated
- 100 g feta, crumbled
- 12 Tortillas Recipe
- Lime wedges to serve
- 1 Handful fresh coriander leaves
- Cobram Estate Extra Virgin Olive Oil BUY
- 1-2 avocadoes
- 1-2 limes, juiced
- Pink Salt Flakes and pepper to taste BUY
Place cumin and coriander seeds into a hot dry fry pan and roast until fragrant.
Add salt, garlic, onion, chili, chicken, chorizo and capsicum and fry on a low heat until well cooked, stirring occasionally. Allow to cool.
Meanwhile, over an open gas flame or on a BBQ, char the corn on the cob, turning with tongs until the corn has charred marks and starting to turn bright yellow. Remove from heat and allow to cool. Slice kernels off and set aside.
To assemble and cook the quesadillas, preheat a fry pan on a medium heat.
Lay out each tortilla and spread with grated cheese, chicken sausage mixture, finishing with the feta and another small amount of grated cheese. Top with a second tortilla.
Meanwhile heat a large fry pan on medium heat for around 6–7 minutes. The pan should not be smoking, but fully heated.
Drizzle with a little olive oil and place the quesadilla into the pan, and cook for around 2–3 minutes, turn over carefully and repeat.
Slice into quarters and serve with fresh lime wedges and additional coriander leaves with Smashed Avocado on the side.
Place all ingredients into a bowl and mash roughly with a fork.