“A classic cheese-filled quesadilla is a little bit naughty, but man are they nice! ”
- 2-3 avocados
- 4-5 tomatoes
- 2 red chillies
- 1 handful spring onions
- 1 good handful fresh coriander
- sea salt
- freshly ground black pepper
- 1 squeeze lemon or lime juice
- 2 big handfuls grated Cheddar or Red Leicester cheese
- spring onions
- 2 handfuls fresh coriander
- 1 red pepper
- red or green chillies
- soured cream , to serve
- beer , to serve
- To make the guacamole I use 2 or 3 ripe avocados, 2 or 3 ripe deseeded tomatoes and a couple of deseeded red chillies, and I throw all this into a food processor with a handful of peeled and chopped spring onions and a good handful of fresh coriander. Once this has been chopped up nice and fine, I add a couple more chopped tomatoes, a good pinch of salt and half of another avocado, chopped, to give it a nice chunky texture. Transfer everything into a bowl and season carefully with sea salt, freshly ground black pepper and a good squeeze of lemon or lime juice. If you decide to buy ready-made guacamole, which is a bit lazy but probably very realistic, you can put it into a bowl and chirp it up a bit with a squeeze of lemon juice, a little extra salt and a bit of chilli to give it a kick.
- To fill the quesadillas you will need a couple of big handfuls of grated Cheddar and/or Red Leicester cheese, some finely sliced spring onions, a couple of handfuls of chopped fresh coriander, and a red pepper and some red or green chillies all deseeded and finely chopped. Mix all this up in a bowl and then sprinkle half a handful between two layers of tortilla. You can make up 4, 10 or even 20 quesadillas and keep them in the fridge until you need them if you want.
- Some people like to fry them in oil, but this makes them greasy and is not all that healthy. You can grill them, but I like to put them in a dry non-stick frying pan on a medium heat, so that after about a minute and a half on each side you are left with a really crispy outside and an oozy, stringy filling. Serve the quesadillas cut into quarters, with the guacamole, soured cream and a beer.
- PS You can also posh them up a bit using grilled chicken or seafood, leftover pork, shellfish, or a selection of grilled vegetables.
Source: Jamie Oliver