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Cooking
Santa Maria Four-Cheese Quesadilla
· 4 servings
Buttery corn
Melt the butter in a pan or small pot. Add the frozen corn. Season with salt and pepper. Warm through briefly over low heat.
Prep the pan
Get out a large frying pan. Heat it over medium heat and melt a teaspoon of coconut fat in it - just enough to lightly grease the surface. You won't need to add any more fat before cooking the next tortillas.
Top the tortilla
Place one tortilla in the hot pan. Sprinkle over all the grated cheeses and the chopped brie. Scatter a quarter of the buttery corn on top.
Press on the second tortilla
Top with the second tortilla and press down gently. Wait about two minutes, then check the underside of the quesadilla. Once it's lightly browned, you can flip it.
Flip it
The melted cheese will have stuck the two tortillas together, but flip carefully all the same. Turn it over and cook for another minute or two. Remove the quesadilla from the pan, let it rest for two minutes, then cut into wedges.