Cavolo Nero & Sweetcorn Quesadillas

These Cavolo Nero & Sweetcorn Quesadillas a delicious vegetarian lunch or snack. Who could resist a cheesy quesadilla with a hint of spice? 

What is a quesadilla?

Quesadillas are a traditional Mexican food that are also popular in the United States. 

They are made from tortillas filled with a number of fillings which can be meat and or vegetables. However quesadillas always include cheese. This is essential! 

These Cavolo Nero & Sweetcorn Quesadillas are a vegetarian version of my Chorizo & Potato Quesadillas. 

Why cavolo nero?

Cavolo Nero is my go-to vegetable at the moment. You may have already seen me use it in my Chorizo & Cavolo Nero Hash and Easy Chicken & Rice Soup recipes.

Cavolo nero is a type of Italian kale that is also known as Tuscan kale or dinosaur kale. It has quite a subtle taste which lends itself to being added to recipes with lots of flavour. 

It is in season here in the UK from June to March and is becoming easier to find in supermarkets.

Be flexible with the ingredients 

This recipe is more of a guide which should be adapted rather than something that should be followed to the letter. 

If cavolo nero isn’t in season, or you can’t get hold of it you can use something else. Standard kale, spinach or even broccoli would just as well. 

You can also add different vegetables that you have. Mushrooms, onions, peppers would all work well in these quesadillas. 

How spicy are these quesadillas?

I think these quesadillas are quite mild; even with the chilli. 

If you remove the seeds from the chilli, it reduces the heat. I like the red flecks it adds to the finished quesadillas and mild heat. You can always leave it out if you would prefer. 

I also add some chilli powder to add even more flavour. I like to add ancho chilli powder because it is one of my favourites. But you can use whichever chilli powder you have in your cupboard. 

If you don’t like spice or are making these for children; you can leave the chilli and the chilli powder out altogether. 

Alternatively, if you love a bit of heat, keep the seeds in the chilli and add a bigger pinch of chilli powder. 

Which sweetcorn is best to use?

I always use tinned sweetcorn and I’m afraid I insist on Green Giant. I am yet to find an alternative I like!

If you don’t have tinned corn, you can of course use frozen corn. If you’re making these quesadillas when corn on the cob is in season, you can of course use this too. 

If you’re a corn fan, make sure you check out my Mexican Street Corn Quesadillas.

Which tortillas are recommended to use?

I typically use large flour tortillas for quesadillas. I pick the standard ones but you could use whole wheat ones or any other flavoured ones you like. 

Corn tortillas are more authentic and you can definitely use these. Here in the UK these tend to be smaller so you will need more tortillas. 

If you are using smaller tortillas, I would recommend using two tortillas for each quesadilla. completely cover one quesadilla with the filling and then cover with another tortilla. This is easier than folding a small tortilla in half. 

Do the quesadillas make good leftovers?

The recipe below makes enough quesadillas for two people. You can easily double the recipe when you are catering for more people.

I would also recommend doubling the recipe if you would like leftovers. These Cavolo Nero & Sweetcorn Quesadillas make a great lunch whether you eat them hot or cold. 

You can reheat the quesadillas in a pan, the oven or the microwave. The microwave will make them a little soft whereas the oven or a pan will keep them crisp. 

Keep any leftovers in an airtight container in the fridge for two days. 

how to make these quesadillas gluten free or vegan

To make these quesadillas gluten free you just need to swap the tortillas. Instead of using flour tortillas, use corn tortillas. 

As I mentioned before, corn tortillas are usually a bit smaller than flour tortillas. This means you will need a few more if you make the same amount of filling. 

To make the quesadillas vegan you need to swap the cheese to your favourite vegan option. Most tortillas are naturally vegan but it is always worth checking the packet to make sure. 

How to serve these quesadillas 

I like to serve them as they are with a spoonful of soured cream, Pineapple & Corn Salsa or Guacamole. 

You could also serve them with a simple side salad. 

Other recipes you might like

• Sweet Potato & Feta Baked Taquitos
• Slow Cooker Chicken & Chorizo Stew
• Slow Cooker Fiesta Chicken
• Ancho Chilli Chicken
• Baked Chipotle Wedges

Pin for later