Ultimate quesadillas

Name: Ultimate quesadillas
Total time: 30 min
Yield: 4
Ingredients: 1 yellow pepper; 1 red pepper; 1 red chilli; ½ a bunch of fresh coriander (15g); 120 g Cheddar cheese; 4 large flour tortillas; ½ red chilli; 227 g tinned pineapple rings in juice; olive oil; ½ teaspoon black mustard seeds; ½ lime; 2 ripe avocados; ½ red onion; 1 red chilli; 2 ripe tomatoes; ½ bunch of fresh coriander; 2 limes; 250 g cottage cheese; ½ lime

Cheese, chilli & zesty sides

Vegetarianv

“Gooey melted cheese and sweet chillies… what's not to love? ”

Serves 4

Cooks In30 minutes

DifficultySuper easy

Jamie Magazine Vegetables Aussie Christmas Dinner Party New Year party picks Mexican

Nutrition per serving

Calories 503 25%
Fat 29.1g 42%
Saturates 11.6g 58%
Sugars 29.1g 32%
Protein 20.8g 42%
Carbs 21g 8%

Of an adult's reference intake

Jamie Magazine

Tap For Method

Ingredients

1 yellow pepper
1 red pepper
1 red chilli
½ a bunch of fresh coriander , (15g)
120 g Cheddar cheese
4 large flour tortillas
Pineapple salsa
½ red chilli
227 g tinned pineapple rings in juice
olive oil
½ teaspoon black mustard seeds
½ lime
Guacamole
2 ripe avocados
½ red onion
1 red chilli
2 ripe tomatoes
½ bunch of fresh coriander
2 limes
Dip
250 g cottage cheese
½ lime

Tap For Method

Jamie Magazine

Tap For Ingredients

Method

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.