Recipe for cheese, red pepper, spring onion and chilli Quesadillas
2 avocadoes – peel and dice (2cm)
2 tomatoes – peel and dice ((1cm)
2 fresh chillies – deseed and chop finely
4 spring onions – cut off ends and slice finely
30g fresh coriander – chop finely
1 lemon – halve and juice
250g mature cheddar – grate coarsely
1 red pepper – chop finely
8 tortilla wraps
100ml sour cream
freshly ground salt & pepper (from your pantry)sour cream
Prepare all ingredients as indicated above.
Combine the following ingredients in a bowl to make the guacamole: diced avocado, diced tomatoes, HALF the chopped chillies, HALF the sliced spring onions and HALF the chopped coriander leaves. Season with freshly ground salt and black pepper and add the lemon juice. Set aside.
Place a large, dry, non-stick frying pan on medium heat to warm up. In the meantime, lay out HALF the tortilla wraps. Scatter each one with grated cheese and chopped red pepper as well as the other HALF of the chopped spring onions, fresh coriander and chillies. Then top each one with the other tortilla wrap to make a “sandwich”. Place them (one at a time) in the hot pan for about a minute or two until the underside starts to brown. Then flip it over and brown the other side for a minute or two – don’t worry, the melting cheese inside will hold everything together! When done remove from the pan and slice into quarters.
To serve, divide the quesadilla quarters between the plates and add a serving of guacamole and sour cream on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.