Ultimate quesadillas

Serves 4

  • juice of ½ lime

  • 250 g cottage cheese

  • 1 yellow pepper, flesh finely chopped

  • 1 red pepper, flesh finely chopped

  • 1 red chilli, deseeded and finely chopped

  • ½ a bunch of fresh coriander, leaves picked

  • 120 g Cheddar cheese, freshly grated

  • 4 large flour tortillas

  • For the pineapple salsa

  • olive oil

  • ½ teaspoon black mustard seeds

  • ½ red chilli

  • 227 g tinned pineapple rings in juice, chopped, juice reserved

  • ½ lime

  • For the guacamole

  • 2 ripe avocados, halved and stoned

  • ½ bunch of fresh coriander, leaves picked

  • ½ red onion, finely grated

  • 1 red chilli, deseeded and chopped

  • juice of 2 limes

  • 2 tomatoes, roughly chopped

The trick with quesadillas is to keep the filling really simple, then go a bit mad with your sides.



For the salsa, add a little oil, the mustard seeds and chilli to a small pan over a medium–high heat. When it's fragrant, add the pineapple and juice, and a big pinch of pepper. Cook for 5 minutes, till thick and sticky. Squeeze in the lime, then put in a serving bowl.



For the guacamole, squeeze the avocado flesh into a bowl. Add the coriander, onion, chilli and lime juice. Season; add the tomatoes, picking out any larger bits of skin. Mix well, with a potato masher or hand blender, and then set aside.



Stir the lime juice and a pinch of salt and pepper into the cottage cheese. To assemble, mix the peppers, chilli and coriander with the Cheddar. Scatter across two tortillas, then top with the remaining tortillas. Cook in a non-stick pan for 2–3 minutes each side, or till the tortillas are golden and the cheese melts. Cut into quarters and serve with those delicious sides.

Nutritional Information

Ultimate quesadillas

Simple & delicious party food

More Lighter New Year recipes >
0 foodies cooked this
Gooey melted cheese and sweet chillies… what's not to love?
Serves 4
30m
Super easy
Method

The trick with quesadillas is to keep the filling really simple, then go a bit mad with your sides.

For the salsa, add a little oil, the mustard seeds and chilli to a small pan over a medium–high heat. When it's fragrant, add the pineapple and juice, and a big pinch of pepper. Cook for 5 minutes, till thick and sticky. Squeeze in the lime, then put in a serving bowl.

For the guacamole, squeeze the avocado flesh into a bowl. Add the coriander, onion, chilli and lime juice. Season; add the tomatoes, picking out any larger bits of skin. Mix well, with a potato masher or hand blender, and then set aside.

Stir the lime juice and a pinch of salt and pepper into the cottage cheese. To assemble, mix the peppers, chilli and coriander with the Cheddar. Scatter across two tortillas, then top with the remaining tortillas. Cook in a non-stick pan for 2–3 minutes each side, or till the tortillas are golden and the cheese melts. Cut into quarters and serve with those delicious sides.

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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 503
    25%
  • Carbs 21g
    8%
  • Sugar 29.1g 32%
  • Fat 29.1g 42%
  • Saturates 11.6g 58%
  • Protein 20.8g 46%
Of an adult's reference intake

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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