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Corn and red pepper relish quesadilla recipe

Quesadillas with corn and red pepper relish recipe.
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quesadillas with corn and red pepper relish

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