Quesadillas with Salsa and Guacamole
Serves4
Cooking MethodBaking
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe CourseMain Course
EquipmentFood Processor
Five Ingredients or LessYes
MealDinner, Lunch
MoodFestive
Taste and TextureCheesy, Crisp, Savory
Ingredients
- 4 plum tomatoes, deseeded and roughly chopped
- 1 red onion, peeled and chopped
- 1 green chilli, seeded and chopped
- A small bunch of fresh coriander (cilantro), leaves picked
- Juice of two limes
- Salt and freshly ground black pepper
- 3 green chillies, seeded
- A large bunch of fresh coriander (cilantro), leaves picked
- 3 ripe medium avocados, halved and stoned
- Juice of two limes
- Salt and freshly ground black pepper
- 8-9 ounces Cheddar cheese, grated
- 2 bunches of spring onions (scallions), sliced
- 1 red pepper, sliced
- A large bunch of fresh coriander, leaves picked and chopped
- 2 fresh red chillies, seeded and chopped
- 8 soft flour tortillas
- A small container of sour cream
Instructions
-
Preheat the oven to 400°F.
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For the salsa, mix all the ingredients together in a bowl. Season well, cover and chill.
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For the guacamole, purée the chillies and coriander in a food processor. Add the avocado flesh and lime juice. Mix and season well.
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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.
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Lay the quesadillas on baking trays, making sure not to stack them on top of or over each other. Bake until golden and melted. Cut into quarters. Serve with the salsa, guacamole and sour cream.
2016 Jamie Oliver
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parksloper 4438524
Jun 25, 2011
This was delicious!! We had some store bought guacamole, which saved us some prep time, but I'm sure making your own is speedy. This is the perfect summer meal. If you eat it once on the weekend, another meal during the week is quick, since there will be salsa and guac left over.
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