Lamb And Corn Quesadillas Recipe

Name: Lamb And Corn Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None medium red onion, finely chopped; 2 cloves garlic, finely chopped; 1 tsp dried chili flakes; 1 tbsp ground coriander; 3 tsp ground cumin; 1 1/2 lb ground lamb; 1 cob corn, kernels removed; 2 tbsp tomato puree; 1/2 cup fresh cilantro, roughly chopped; 12 None flour tortillas; 8 oz Cheddar cheese, grated; None None FOR THE GUACAMOLE; 2 None small avocados, mashed; 2 tbsp lime juice; 1/2 None small red onion, finely chopped; 1/2 tsp dried chili flakes

Servings: persons

1 None medium red onion, finely chopped
2 cloves garlic, finely chopped
1 tsp dried chili flakes
1 tbsp ground coriander
3 tsp ground cumin
1 1/2 lb ground lamb
1 cob corn, kernels removed
2 tbsp tomato puree
1/2 cup fresh cilantro, roughly chopped
12 None flour tortillas
8 oz Cheddar cheese, grated
None None FOR THE GUACAMOLE
2 None small avocados, mashed
2 tbsp lime juice
1/2 None small red onion, finely chopped
1/2 tsp dried chili flakes

1
Oil a large frying pan and place over medium heat. Sweat onion and garlic, stirring, until soft. Add spices and cook, stirring, until fragrant. Add lamb and cook, stirring, until browned. Add corn kernels and tomato puree, stirring until corn softens. Remove from heat and stir in fresh cilantro. Season to taste.
2
Wipe out frying pan. Add 1 tortilla to pan. Sprinkle with cheese, top with some lamb mixture then sprinkle with more cheese. Place another tortilla on top, pressing down gently. Cook until browned lightly on both sides and cheese is melted. Repeat with remaining tortillas, cheese and lamb mixture.
3
Meanwhile, to make the guacamole, combine all ingredients in a small bowl. Season to taste.
4
Cut quesadillas into wedges. Serve with guacamole.

1883

kcal

Calories

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 None medium red onion, finely chopped, 2 cloves garlic, finely chopped, 1 tsp dried chili flakes, 1 tbsp ground coriander, and more.

Yes, Lamb And Corn Quesadillas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Corn Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions