Charred Corn & chilli Hommus Quesadillas with Lime Crema & Salsa
These Charred Corn Quesadillas get a fiery, flavour-first twist with a bold swipe of Alannah’s Mexican Chilli Jalapeño & Habanero Hommus — the creamy, spicy hero that brings the whole dish to life.
Layered with smoky corn, black beans, spinach and melty cheese, then finished with a cool lime crema and fresh salsa, it’s a vibrant, satisfying weeknight meal with just the right kick.
INGREDIENTS:
2 cups corn kernels (fresh, frozen or canned, drained)
8 corn tortillas (gluten-free)
400 g black beans, drained and rinsed
2 cups grated mozzarella cheese
50 g baby spinach leaves
1 handful fresh coriander, roughly chopped
½ cup tomato salsa
150 g sour cream
½ lime, juice and zest
1 tbsp olive oil
SERVES: 4 | PREP: 20 minutes | COOK: 20 minutes
Step 1
Heat a frying pan over high heat. Add a film of oil and the corn, cook, turning occasionally, for 3-4 minutes until lightly coloured all over. Set aside to cool.
Step 2
To make the lime crema, in a small bowl, mix the sour cream with lime juice, lime zest, and a pinch of salt. Stir until smooth and refrigerate until serving.
Step 3
Lay out the tortillas and spread half of each with hommus. Top evenly with charred corn kernels, black beans, grated cheese and baby spinach and chopped coriander. Fold each tortilla in half to enclose the filling.
Step 4
Heat a large frying pan over medium heat with a drizzle of olive oil. Cook the quesadillas in batches for 2–3 minutes per side, or until golden and the cheese is melted. Press gently with a spatula as they cook.
Step 5
Divide the rice between bowls and top with chicken slices, charred zucchini, pickled onions and a generous spoonful of beetroot hummus. Garnish with parsley leaves and serve with lemon wedges.
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