Quesadillas with Salsa and Guacamole
Prep and cook time: 30 mins to 1 hour
Serves: 2-4
Ingredients
4 plum tomatoes, deseeded and roughly chopped
1 red onion, peeled and chopped
1 green chilli, deseeded and chopped
20g pack fresh coriander, leaves only
Juice of 2 limes
Salt and freshly ground black pepper
3 green chillies, deseeded
2 x 20g packs fresh coriander, leaves only
3 ripe medium avocados, halved and stoned
250g pack mature West Country farmhouse Cheddar, grated
2 bunches spring onions, sliced
1 red pepper, sliced
2 x 20g packs coriander, chopped
2 red chillies, chopped
8 soft flour tortillas
Small pot soured cream
Method
Preheat the oven to 200°C, 400°F, gas mark 6.
For the salsa, mix all the ingredients together in a bowl. Season well, cover and chill. For the guacamole, purée the chillies and coriander in a food processor. Add the avocado flesh and lime juice. Mix and season well. For the quesadillas, place the cheese, spring onions, red pepper, coriander and red chillies on 4 of the tortillas. Top each with another tortilla and press down firmly. Lay the quesadillas on baking trays, making sure not to stack them on top or over each other. Bake until golden and melted. Cut into quarters.
Serve with the salsa, guacamole and soured cream.
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