Jamie Magazine
By Jamie Oliver
About the recipe
The trick with quesadillas is to keep the filling really simple, then go all out with your sides.
Recipe From
Jamie Magazine
By Jamie Oliver
Juice of ½ lime
250g cottage cheese
1 each yellow and red pepper, flesh finely chopped
1 red chilli, deseeded and finely chopped
½ bunch of coriander, leaves picked
120g cheddar, freshly grated
4 large flour tortillas
Pineapple salsa
Olive oil
½ tsp black mustard seeds
½ red chilli
227g tinned pineapple rings in juice, chopped, juice reserved
½ lime
Guacamole
2 ripe avocados, halved and stoned
½ bunch of 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.
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