Fresh Cheese, Corn and Bean Quesadillas

Serves 4 Prep Time 20 minutes   Cook Time 40 minutes   Rated:

Well, hello yummy. This happens to be one of my new fave recipes. I love making (and eating) fresh cheese in the first place. Then add to it the heat of the chipotle in adobo, the fragrance of the coriander (cilantro to my new American friends) and the delicious crispy duck fat tortillas and you are in seriously good eating territory. You could add protein of choice (shredded chicken/beef/pork) or really, not bother unless you were super hungry. Add more vegies on the side, salad, salsa...the sky is the limit. But one thing is for sure, once you have the bits sorted, you are going to love whipping these up at a moments notice, let alone eating them!

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Pre-make the Flour and Duck Fat Tortillas and the Queso Fresco ahead of beginning this recipe.


Place soaked beans into simmering basket and insert into Thermomix bowl. Cover with water. Cook 30 min/100°C/speed 3. Drain Thermomix bowl.


Char the corn by placing into an open flame either on a cooktop or barbeque and turning several times until well blackened. Wrap in foil and allow to cool before cutting kernels from the cob.


Place coriander roots and stalks, (reserve leaves for salsa), parmesan and garlic into Thermomix bowl and mill 5 sec/speed 10.


Add onion, salt, chipotle chilli and adobo sauce to Thermomix bowl and blend 2 sec/speed 6. Scrape down sides of bowl.


Add beans, corn kernels, and queso fresco to Thermomix bowl and just combine 2-3 sec/Interval. Finish combining with silicone spatula.


To assemble and cook quesadillas, place a small amount of filling onto a single tortilla, and spread using the back of a spoon. Top with a second tortilla and press down firmly. Repeat with remaining tortillas and filling until all used up.


Heat approx 1/2 tsp oil to a medium high heat in a frying pan. Transfer each quesadilla to the hot oil and cook until just browning and fragrant. Turn. Repeat, re-oiling the frying pan each time. Keep hot, cut into wedges and serve with lime cheeks on the side with plenty of the Avocado Salsa.


To make Avocado Salsa, combine all ingredients in a non-reactive bowl and toss gently to combine. It is a good idea to make this before cooking the quesadillas so the flavours can blend a little.

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