For the salsa, deseed and finely chop the chilli. Chop the pineapple rings and reserve the juice.
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 black pepper. Cook for 5 minutes, till thick and sticky. Squeeze in the lime juice, then put in a serving bowl.
For the guacamole, halve and stone the avocados and finely grate the onion. Deseed and chop the chilli, then roughly chop the tomatoes.
Squeeze the avocado flesh into a bowl. Pick in the coriander leaves, add the onion and chilli, then squeeze in the lime juice. Season with sea salt and black pepper, and add the tomatoes, picking out any larger bits of skin. Mix well, with a potato masher or hand blender, and then set aside.
For another delicious dip, put the cottage cheese in a bowl, squeeze in the juice of the lime half, and stir through with a pinch of salt and pepper.
For the filling, deseed and finely chop the peppers and chilli. Pick the coriander leaves and grate the Cheddar.
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 to 3 minutes each side, or till the tortillas are golden and the cheese melts. Cut into quarters and serve with those delicious sides.
The trick with quesadillas is to keep the filling really simple, then go a bit mad with your sides.