Quesadillas with corn and red pepper relish

It’s hard to go wrong with a quesadilla, I mean, who doesn’t love melty cheese and other flavour bits toasted between two flour tortillas? As the ‘pizza’ of Mexican cuisine, it’s always going to elicit much joy and happiness when you make it, and this recipe, using the preserved Ball corn relish, is now my favourite.

This corn relish recipe makes exactly three half-pints (500ml) jars.

I’m feeling rather smug and very domestic-goddess-like lately now that I have learned the proper method of home-preserving. I’ve been whipping out jars of strawberry jam to go with scones and zesty tomato salsa to dip corn chips in. Friends and family have been very impressed.

I’d say you get the same kind of eyebrow-raising positive looks as when you plonk down freshly baked things. The best part is making a few jars at a time and then storing them in the cupboard until you need them—no more nasty preservative-laden canned products. When you preserve with the proper Ball water bath method, it’s not necessary to store the unopened jars in the fridge.

*Cooks Notes ~Unopened flour tortillas can be stored in the cupboard so you always have them on hand. Once opened, you can keep them in the freezer. They are perfect for a wide range of purposes. I’ve used a 6 month matured Cheddar. Mild but sharp enough to offset the sweetness of the relish. I’ve served it with my nearly instant slaw with chipotle hot sauce to add the crunchy element to the dish. A few sprigs of fresh cilantro finish it off perfectly.

The corn relish recipe called for red and green peppers, but I used red pepper only because, oddly, I couldn’t find any in the supermarket yesterday. It’s deliciously sweet with a hint of nostril-curling heat from the mustard powder. Perfect for any hot dog, burger, or sandwich. I want to try it on Nachos and with scrambled eggs in a wrap.

To make the slaw, simply mix equal parts red and white cabbage (or just one or the other) with a light coating of your favourite mayonnaise. Add a few drops of chipotle hot sauce, such as Tabasco or Cholula. Taste and adjust the seasoning.

Recipe – Corn and red pepper relish – Makes 3 x 500ml / pint jars

Corn and red pepper relish quesadilla recipe

Quesadillas with corn and red pepper relish recipe.

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Ingredients

Corn & red pepper relish:

• 2 cups white vinegar
• 2/3 cup sugar
• 1 Tbsp salt
• 4 cups cooked corn kernels about 8 ears
• 2 cups diced mixed red and green bell peppers about 2 large
• 3/4 cup diced celery about 2 stalks
• 1/2 cup finely chopped onion about 1 small
• 1 Tbsp mustard
• 1 tsp celery seeds
• 1 tsp ground turmeric
• 3 x 500ml / pint glass preserving jars with lids and bands

Quesadillas

• Flour tortillas 2 per person
• Cheddar, matured for 6 months. grated
• corn and red pepper relish As per above recipe
• Red onion, sliced very thinly Use as needed
• quick slaw Use as needed
• coriander/cilantro Use as garnish

Instructions

• PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• COMBINE vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
• LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the centre is pressed.

Make the quesadilla

• Heat a large non-stick skillet/frying pan over high heat. Sprinkle a generous layer of grated cheese over the surface of a tortilla. Add a thin layer of sliced red onion and then about 4 – 5 tablespoons of corn relish. Top with another tortilla and transfer this to the hot pan. Turn the heat down and toast until golden brown. Flip over and toast the other side until brown and crispy. Remove, cut into four pieces, and serve immediately.

Notes

Quesadillas are best eaten after being made but you can store any leftovers in the fridge and reheat in a dry skillet or air fryer.

Author: Sam Linsell

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Easy corn salad with tomatoes, feta and herbs

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Quesadillas with corn & red pepper relish

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