Blue corn and cheese quesadillas by

These tortilla turnovers filled with cheese come from Xochimilco market, 20 miles or so from the centre of Mexico City. These quesadillas are made from blue corn and ooze with melted cheese and wilted courgette flowers. When courgette flowers are out of season, use Swiss chard or spinach.

Recipe by

Check full recipe at


chard, cheese, chilli, courgette, dried chilli, chilli flakes, corn, garlic, salt, spinach, olive oil, onion, dried, oil, finely, water, sprinkle, garlic clove, flour, tortilla, olive, baking, maize, mozzarella, dough, flakes, clove

Comments 0

Your email address will not be published. Required fields are marked *