Cheesy quesadillas with guacamole and minted sour cream

Categories: January

Ingredients

• 4 handfuls of grated cheese - Red Leicester and Cheddar work well
• 1 red pepper, deseeded and finely chopped
• 1-3 fresh red chillies, trimmed and sliced
• 2 bunches of spring onions, sliced
• 2 handfuls of fresh coriander, chopped
• 8 large flour tortillas
• 2 ripe avocados
• 2 ripe tomatoes, halved
• 1 clove of garlic, sliced
• 4 pinches of ground cumin
• juice of 2-3 limes, to taste
• olive oil
• small tub of sour cream
• 2 sprigs of fresh mint, picked
• juice of 1 lemon

Directions

1. Firstly, mix the cheese, red pepper, chilli, half the spring onions and half the coriander in a large bowl. Season with a little salt and pepper and divide evenly on to 4 tortillas. Place the other tortillas on top, press down a little and put to one side.

2. For the guacamole, pulse up the avocados, tomatoes, garlic, cumin and the other half of the coriander and spring onions to a smooth but chunky paste. Remove to a bowl and season with salt, pepper and lime juice to taste, and loosen with a little olive oil.

3. Next, do the sour cream. Mix the cream with the mint and season to taste with salt, pepper and lemon juice.

4. Cook the quesadillas one by one in a hot, dry, non-stick pan for around a minute or until golden on each side.

5. Once cooked, slice up into quarters and serve with the side dips.

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