Quesa
Fiesta

The modern Mexican way to eat your toastie – in a wrap, hot off the barbie with glorious mozzarella and a slather of sour cream. Lovingly created by Annabel Langbein.

Prep
20 Mins
Cook
10 Mins
Ready In
30 Mins
Serves
4

What you need

  • 6-8 large wraps
  • 300ml mild or medium tomato salsa, to taste
  • 250g Perfect Italiano Mozzarella, grated
  • 1 can kidney beans, rinsed and drained
  • 400g can corn kernels, drained, or 1 1/2 cups fresh or thawed corn kernels
  • 1 punnet cherry tomatoes, halved
  • 1/2 red onion, very thinly sliced
  • 1/2 cup coriander or parsley leaves, chopped
  • 1/4 cup pickled jalapeno peppers, chopped (optional)
  • Salt and ground black pepper
  • 150g Anchor Sour Cream and avocado slices, to serve

Here's how it's done

  1. Preheat barbecue grill to medium.
  2. Lay the wraps flat and spread each with salsa.
  3. Sprinkle half the grated mozzarella on top of the salsa.
  4. Mix everything else (except the cheese) in a bowl and season to taste. Divide between the wraps then top with the remaining mozzarella.
  5. Fold half of each wrap over the filling, and press down lightly.
  6. Cook quesadillas, turning once, till golden brown and the cheese has melted (about three to four minutes each side). Remove from heat and cut into wedges.
  7. Serve hot with avo slices, sour cream and extra jalapenos on the side.

Serving Suggestions

For a quick guacamole-style topping, mash an avocado with a dollop of Anchor Sour Cream, a little lemon juice, salt and pepper. And why not use leftovers to make more delicious fillings – just use anything you like, and make sure to add the mozzarella to make your toastie a fiesta!

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