Quesadillas with guacamole

Quesadillas with guacamole

Serves 6

  • For the guacamole

  • 2-3½ 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

  • For the quesadillas

  • 2 big handfuls grated Cheddar or Red Leicester cheese

  • spring onions

  • 2 handfuls fresh coriander

  • 1 red pepper

  • red or green chillies

  • tortillas

  • 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.

Nutritional Information

Quesadillas with guacamole

Cheesy Mexican tortillas with soured cream and avocado

More Party food recipes >
0 foodies cooked this
A classic cheese-filled quesadilla is a little bit naughty, but man are they nice!
Serves 6
20m
Super easy
Method

A quesadilla is basically a Mexican-style stuffed pancake, like a toasted sandwich, made with two tortillas sandwiched together with a cheese-based filling. They are warmed through and served with guacamole and soured cream. They are one of my favourite things to eat – Jools and I tend to have them every Saturday because we love them!

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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 425 21%
  • Carbs 32.6g 14%
  • Sugar 3.1g 3%
  • Fat 24.9g 36%
  • Saturates 9.9g 50%
  • Protein 14.6g 32%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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