for 4 person

Onions

1 tbsp	clarified butter
4	onions, cut into thin rings
1 tsp	sugar
¼ tsp	salt

Filling

1 tin	corn kernels (approx. 140 g), rinsed, drained
5	preserved jalapeño peppers in slices, finely chopped
½ bunch	coriander, finely chopped
1 tbsp	lime juice
¼ tsp	salt

Dip

200 g	crème fraîche
½ bunch	coriander, roughly chopped
¼ tsp	salt
a little	pepper

Quesadillas

8	wheat tortillas
400 g	Lucerne cream cheese, coarsely grated
½	lime, rinsed with hot water, dabbed dry, cut into wedges

How it's done

Onions

Heat the butter in a non-stick frying pan. Reduce the heat, add the onions, sugar and salt, cover and simmer over a medium heat for approx. 25 mins., stirring occasionally until the onions turn a light brown colour, leave to cool.

Filling

Mix the sweetcorn with all the other ingredients up to and including the salt.

Dip

Mix the crème fraîche and coriander, season.

Quesadillas

Place 1 tortilla in a hot frying pan without any oil. Spread ½ tbsp of crème fraîche on top, then add ⅛ of the cheese. Add ¼ of the onions and sweetcorn, sprinkle with ⅛ of the cheese, cover with a second tortilla, press down gently. Cover and fry for approx. 2 mins., turn and finish cooking for approx. 2 mins. until the cheese has melted. Repeat this step three more times. Serve with the dip and lime wedges.

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