- 2 small tins sweetcorn, drained
- 2 tins kidney beans, drained
- 2 tbsp. lemon juice
- 1 tbsp cumin
- 1 chili, finely chopped
- handful of coriander
- 4 small onions, finely chopped
- 3 garlic cloves, finely chopped
- 3 tbsp. oil
- 2 chillies, finely sliced
- 2 tbsp. ground cumin
- 2 tins of chopped tomato
- 1 liter of tomato juice
- 2 stock cubes
- 4 tbsp. corn flour
- 450ml water
- 9 tortillas
- 400g grated cheese (cheddar or similar)
- 4 tbsp. oil
Best made the night before to allow the flavors to blend, but it's fine to make it on the day.
- Mix all the ingredients in a bowl.
- Refrigerated. Yes, it's that simple.
- Add the oil, chillies, garlic and onion to a pan and sweat on a low heat with a lid on the pan.
- After 5 minutes (or the onions have gone soft) add all the other ingredients.
- Stir well and wait for it to start to simmer (will take 10 minutes or so).
- Simmer for at least 30 minutes, stirring every 10 minutes to make sure it doesn't stick..
- If you don't have 4 frying pans (and who does?) pre-heat the oven to 120 degrees to keep the quesadilla warm while cooking the other ones.
- Heat a frying pan on a medium heat and add a fifth of the oil.
- Place a tortilla face down and fry, turning every few minutes until it's brown on both sides.
- Slice this tortilla into thin strips to use as croutons on the soup.
- Now to make the quesadillas. Place a tortilla in the pan and spread 3 to 4 tablespoons of the salsa on it.
- Sprinkle a quarter of the cheese over the top and place another tortilla on top of the cheese.
- Fry the first side of the quesadilla for 10 minutes or until golden brown on the bottom side.
- Turn the quesadilla by placing a plate over the frying pan, turning both together so the quesadilla ends up on the plate and then slide it back into the frying pan (possibly with the help of a fish slice).
- Fry for a further 10 minutes or until golden brown on the bottom again.
- Place in oven on a heat proof dish and repeat the above steps until you have 4 quesadilla.
- Slice the quesadilla into quarters, serve on a plate with a bowl of the soup with the 'croutons' placed on top of the soup.
Serves 4 people with some soup left over (see here for what to do with it).