Spicy Cheddar and Red Pepper Quesadillas

Makes 4 servings.



  • 2 large vine-ripened tomatoes, finely chopped
  • 1 small red onion, finely chopped
  • 1 green chili, finely chopped
  • Juice of 1 lime
  • 2 tsp. olive oil


  • 2 red peppers, cut into strips
  • 2 tsp. olive oil
  • 4 flour tortillas
  • 4 thin slices of ham
  • 10 oz. Ilchester® Spicy Cheddar cheese, thinly sliced
  • 7 oz. canned sweet corn, drained


Make the salsa by mixing the prepared ingredients together and season with salt and pepper.

Place the red peppers on a baking tray, drizzle with olive oil and toss together. Place the tray under a hot broiler and cook for 10 minutes until the peppers are tender and slightly charred around the edges. Drain on a paper towel.

Place the four tortillas on a flat surface, divide the hame and pepeprs between them, then spoon over the sweet corn. Cover with the Ilchester® Spicy Cheddar cheese and fold the tortillas in half.

Heat a large frying pan with a little olive oil. Add the tortillas to the pan, cook for about 2 minutes on each side or until golden brown and the cheese is beginning to melt.

Serve with the salsa.