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Quesadillas

Quesadillas are a very easy to prepare and cook dish from Mexico. Barbecueing them adds the smokey flavour to them.

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Portions: 6 Portions

Ingredients

Guacamole

  • 1 ripe avocado
  • 3 tbsp. yoghurt
  • 1 tsp. ground coriander
  • 1/2 tsp. garlic powder (optional)
  • Juice of 1/2 a lime
  • 1 drop of Tabasco
  • 1 pinch of salt

To Assemble

  • 300g cheddar cheese (or cheese of your choice that melts well), grated
  • 300g carrot, grated
  • 150g roasted mixed nuts, crushed
  • 12 flour tortillas
  • 2 tbsp. Olive oil

Salsa

  • 300g tomatoes, diced
  • 200g red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 300g cucumber, diced
  • 100g corn kernels, cooked (optional)
  • 1/2 bunch coriander, chopped
  • 1/2 bunch mint, chopped
  • 4 tblsp. olive oil
  • 3 tablespoons lime or lemon juice
  • 2 tsp. salt
  • 2 tblsp. Caster sugar

Method

  1. Guacamole: Place the flesh of the avocado in a bowl with the remaining ingredients and mash them with the back of a fork, until you have a fairly smooth mixture. Alternatively do this with a food processor but the mixture may become to smooth.
  2. Salsa: Place all the prepared ingredients in a container and mix them well so that all the ingredients intermingle. Leave for 1 to 2 hours at room temperature to allow the flavours to develop.
  3. To Assemble: Distribute the cheese evenly onto 6 tortillas, followed by the 2/3's of the salsa, then the carrot and finally the nuts. On the other 6 tortillas spread 2/3's of the guacamole. Place the tortillas with guacamole on the cheese ones, so that you have 6 filled quesadillas.
  4. To Cook: Brush some olive oil on both sides of the quesadillas and place them carefully onto a moderate BBQ cheese side down. Cook them for 3-5 minutes and carefully turn them over (a large fish slice is useful for this task). The cooked side of the quesadilla should be golden with some dark grill marks. Cook for a further 3 to 5 minutes and remove them from the barbecue.
  5. To Serve: Slice the quesadillas into 6 wedges, place them in the centre of each plate, over lapping the slices. Place 3 small spoonfuls each of guacamole and salsa around each plate. Sprinkle some crushed peanuts over the quesadillas and garnish with coriander. Serve.
To make tortilla chips cut them into 6 triangles and deep fry, sprinkle with a little maldon salt, garlic powder and smoked paprika, serve with the guacamole and salsa as dips.The salsa is a good accompaniment to grilled dishes such as salmon, chicken breast and steaks.