Quesadillas
Crispy tortillas filled with melted cheese and sautéed vegetables.
Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 35g carbs · 2g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Tortilla wrapsnot compared | £1.40 | – |
| Cheddar cheeseuse 200g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Sweetcornuse 150g | £1.901kg · £0.19 per 100g | £0.90600g · £0.15 per 100g |
| Red onionpack 1kg · use 1 onion | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Basket total (full packs) | £5.35 | £4.70 |
| Cost of what this recipe uses | £2.71 | £3.23 |
| Per serving | £0.68 | £0.81 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Tortilla wraps.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Finely chop the red onion. You'll need about 150g. Place the chopped onion in a bowl and season with salt and black pepper to taste. Set aside.
- Grated the cheddar cheese. You'll need about 200g. Place the grated cheese in a bowl and mix it with the sweetcorn. Season with salt and black pepper to taste. Set aside.
- Heat a large non-stick frying pan over medium heat. Add 1 tbsp of vegetable oil and let it heat up for about 1 minute.
- Place a tortilla wrap in the pan and cook for about 1 minute on each side, or until lightly golden. Remove from the pan and set aside. Repeat with the remaining wraps.
- Spread a generous amount of the cheese and sweetcorn mixture onto one half of each tortilla wrap. Fold the wrap in half and press down gently to flatten it.
- Place the assembled quesadillas back in the pan and cook for about 2-3 minutes on each side, or until the cheese is melted and the bottom is golden brown.
- Slice the quesadillas into wedges and serve immediately. Enjoy your homemade quesadillas!
Tips
- To make it cheaper, swap the cheddar cheese for a cheaper alternative like mild cheddar or Monterey Jack.
- To batch-cook and portion it for the week, prepare the cheese and sweetcorn mixture in advance and store it in an airtight container in the fridge for up to 2 days. When ready to cook, follow the steps above and reheat the quesadillas in the pan until the cheese is melted and the bottom is golden brown.
- To reheat safely, place the quesadillas on a plate and cover with a damp tea towel. Microwave on high for 1-2 minutes, or until steaming hot throughout. Let it stand for 1 minute before serving.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Cheddar cheese · about 200g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Sweetcorn · about 170g left
Keep the rest frozen: just reseal the bag. Use it in: Tuna and Sweetcorn Pasta Bake, Jambalaya, Tuna and Sweetcorn Rice. - Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).