Sweetcorn and Cheddar Griddle Quesadillas

The Compact Skillet

4 folded quesadillas · Active 15 min · Total 25 min

Sweetcorn and cheddar make a straightforward skillet filling, with scallions and a little cumin to keep it savory. Small tortillas are easier to turn in a compact pan than one giant quesadilla. Mash the corn lightly with the cheese rather than leaving every kernel loose; the melted cheddar then helps hold the filling inside. Cook at a moderate heat so the cheese has time to melt before the tortilla becomes dark.

Jump to ingredients

Sweetcorn and cheddar skillet quesadilla wedges with lime yogurt.

Dry the corn first

Use the drained ready-to-eat canned corn specified in the base recipe and blot away loose surface moisture. Moisture trapped inside the tortilla makes the center steamy and can stop the outside becoming crisp. A brief turn in the dry skillet removes surface water and adds a little toasted flavor; it is not a substitute for the full package cooking required by non-ready-to-eat frozen corn. Let the corn cool for a minute before mixing with grated cheese so the filling remains easy to portion.

Leave a border for folding

Spread filling over only half of each tortilla, leaving a half-inch border. Fold the empty half over and press gently. Too much filling spills into the skillet and scorches before the tortilla is ready. Use a wide spatula and turn each folded half toward its closed edge, which helps keep the open edge from emptying. The finished quesadilla should have a crisp surface and fully melted cheese.

Ingredients

  • 1 cup commercially canned ready-to-eat sweetcorn, thoroughly drained (150 g)
  • 1 cup grated cheddar (100 g)
  • 2 scallions, finely sliced
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon fine salt
  • 4 small flour tortillas, about 6 inches across
  • 2 teaspoons neutral oil (10 ml)
  • 2 tablespoons plain yogurt (30 g)
  • 2 teaspoons lime juice (10 ml)

Set out

10-inch nonstick skillet, Mixing bowl, Wide spatula, Grater, Small cup for mixing yogurt and lime, Fork for lightly crushing the corn

Allergens

Wheat, Milk. Check labels and substitutions.

Make it

  1. Warm the dry skillet over medium heat. Add corn and cook for 3–4 minutes, stirring, until dry on the surface and lightly toasted in spots. Transfer to the bowl.
  2. Let the toasted corn cool for 1 minute, then lightly crush a few kernels with a fork. Mix with cheddar, scallions, cumin and salt. Divide filling over half of each tortilla, leaving a border, then fold closed.
  3. Brush the skillet with half the oil. Cook two folded tortillas over medium-low heat for 2–3 minutes per side, until golden and the cheese is fully melted. Repeat with remaining oil and tortillas.
  4. Mix yogurt and lime juice in a small cup. Cut quesadillas into wedges and serve immediately with the yogurt alongside.

Make the pan size work

Four small folded tortillas cook in two easy batches. They fit a narrow camper stove better than a very large flat tortilla and leave space around the pan handle. Serve the first batch while the second finishes if the table is close by.

A useful detail

Reduce the heat if the first tortilla browns in less than two minutes. A slower melt gives the filling time to bind together.

Another way

  • For frozen sweetcorn, complete its full package cooking instructions first, then drain and measure 150 g cooked kernels before starting step 1. Allow that extra cooking and draining time in addition to the base recipe; merely thawing is not sufficient.
  • Replace half the corn with drained canned black beans, crushing a few beans into the filling.

Keep it well

Refrigerate leftovers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 2 days. Reheat in a covered skillet until the center reaches 165°F/74°C, then uncover briefly to crisp. Store yogurt separately and keep it cold.

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