Mexicana® Cheese and Red Pepper Quesadillas

Serves 4

To make the Salsa
2 large vine-ripened tomatoes,
finely chopped
1 small red onion, finely chopped
1 green chilli, deseeded
and finely chopped
juice 1 lime
2 tsp olive oil

Other ingredients
2 red peppers
2 tsp olive oil
4 flour tortillas
4 thin slices ham
300g/10oz Ilchester Mexicana®
cheese, thinly sliced
198g can sweetcorn, drained

1) Make the salsa by mixing the prepared ingredients together and seasoning with salt and pepper.
2) Cut the peppers into thick strips discarding the seeds. Place on a baking tray, drizzle over the oil and toss together. Place the tray under a hot grill and cook for 10 minutes until the peppers are tender and slightly charred around the edges, drain on kitchen paper.
photo 3) Place four of the tortillas on a flat surface, divide the ham and peppers between them, then spoon over the sweetcorn. Cover with the Mexicana® cheese and fold the tortillas over to make a half moon shape.
4) Heat a large heavy-based frying pan, brush the base with oil then carefully lift two of the filled tortillas into the pan.Cook for about 2 minutes on each side or until golden brown and the cheese is beginning to melt.Transfer to a plate and keep warm while cooking the others.
5) Serve the quesadillas with the salsa.