Corn Quesadillas with Red Pepper and Coriander


8 medium corn tortillas
4 small handfuls of grated cheese
1 small sweet bell pepper (chopped finely)
small handful of fresh coriander leaves (chopped)
rainbow peppercorns


cast iron crepe pan


Place tortilla wrap on frying pan over low fire, sprinkle with ¼ of the cheese, ¼ of pepper and ¼ of coriander. Season with freshly ground pepper. When cheese starts to melt, cover with another tortilla, press it down for both sides to stick together, turn quesadilla over and fry some more. Remove from the frying pan, cut into triangles and serve to the plate. Repeat the same with the rest of the ingredients.

Serve 4 people as a snack.

Your thoughts…

  1. anything corn is good, especially in Mexican food. Happy Easter to you too and hope you enjoyed it nicely!


  2. Happy Easter, quesadillas are yummy.

  3. This would be popular in my family!

  4. I love corn and this is delicious!!
    Happy Easter Margot!!

  5. Margot we are on the same wavelength. I made corn quesadillas last week on a lark and served it topped with homemade salsa–delish! I love your version with bell pepper–what a great idea!

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