Ingredients
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For the salsa
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8 pieces (ripe) Tomatoes (seeded and diced)
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1 clove Garlic ( peeled and crushed)
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1 piece (small) Onion (peeled and finely chopped)
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1/4 piece Fresh green chilli (de-seeded and finely chopped)
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1 TBSP Fresh coriander(finely chopped)
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For the guacamole
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2 pieces (ripe) Avocados(peeled and stoned)
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1 piece Lime (juice only)
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1 clove Garlic (peeled and crushed)
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1 piece (small) Onion (peeled and finely chopped)
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3 pieces (small) Tomatoes (seeded and chopped)
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1/4 piece Fresh green chilli(de-seeded and finely chopped)
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1 TBSP Fresh coriander (finely chopped)
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For the quesadillas
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1 piece Courgette(cut into four slices lengthways)
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1 piece Red pepper(seeded and cut into quarters, lengthways)
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1 piece Yellow Pepper ( seeded and cut into quarters, lengthways)
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1 packet Flour tortillas
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To Garnish Coriander leaves
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1 piece Lime (cut into four wedges to garnish)
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Directions
Steps
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1
Done
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To make the salsa, mix the tomatoes, garlic, onion, chilli and coriander together and leave for about 30 minutes at room temperature to allow the depth of flavour to develop. |
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2
Done
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To make the guacamole, mash the avocados with the lime juice. |
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3
Done
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Add the garlic, onion, tomato, chilli and coriander and mix thoroughly to combine. |
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4
Done
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To make the quesadillas, heat a chargrill pan over a medium to high heat, add the courgette slices and peppers and grill for 10-15 minutes or until softened and chargrilled in places. Remove the griddled vegetables from the pan and cut into strips. |
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5
Done
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Spread one tablespoon each of guacamole and salsa onto four tortillas. |
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6
Done
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Divide the vegetables between the four tortillas. Wrap them up and return them to the chargrill pan for one minute on each side. |
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7
Done
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Open the quesadilla slightly to serve, garnished with coriander leaves and wedge of lime. |
