Oaxaca is a Mexican cheese from the region of that name. It is mild and stringy and works perfectly in these quesadillas. It’s available from Farro and specialty food stores, but if you can’t find it, mozzarella will work too.
Serves: 4
INGREDIENTS
Guacamole
2 avocados
2 teaspoons lime juice
1 teaspoon each hot sauce and sweet chilli sauce
1 clove garlic, finely chopped
1 pinch table salt
Coriander sauce
20 grams fresh coriander, finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
1 tablespoon jalapeño
pickle juice
Quesadillas
12 flour tortillas (taco size)
125 grams Oaxaca cheese or mozzarella, shredded
½ cup fresh or tinned corn kernels, drained
2 zucchini, grated
3 tablespoons chopped pickled jalapeños
1 red onion, finely chopped
¼ cup chipotle sauce
sea salt
To serve
lime wedges
1 red chilli, thinly sliced (optional)
METHOD
Guacamole: In a bowl, mash the avocados with the back of
a fork. Add the remaining ingredients and mix to combine, then set aside.
Coriander sauce: Place the ingredients in a small container, place the lid on top and shake to combine.
Quesadillas: Place 6 tortillas on a flat bench top. Top each with cheese, corn, zucchini, jalapeños, onion and chipotle and finish each with more cheese before placing another tortilla on top. Having cheese on the top and bottom of will help them stick together.
Place a large non-stick sauté pan over a medium heat. Fry the quesadillas for 2-3 minutes on each side, or until golden brown. Carefully flip them over with a spatula.
To serve: Serve the quesadillas with guacamole, coriander sauce, lime wedges and fresh chilli.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.