I get totally over sandwiches for lunch so I endeavour to always have tortillas in the cupboard. D Man loves when I wrap stuff in them and they’re great toasted and served with my fresh tomato salsa, like a low fat corn chip. A quesadilla is like a sandwich, but with a Mexican accent – el sandwicho, if you will. Tortillas are handy for quick dinners also, fajitas are huge in my house and don’t take long to throw together…..we’ll talk about those another day.
I think the first time I had a quesadilla, it was actually made by my big brother, Emo (like Elmo without the L, not like I Cut Myself To Feel). He was living in Yorkshire at the time and that has no relevance whatsoever to this recipe, but it’s an interesting fact. He made it vegematarian for me that day, and although I’ve made it with all manner of shredded Mexican flavoured meat – chicken, pork, and beef, and even prawns – this lunchtime treat is coming to you vego, just because you’ll probably have all of these things in your fridge and be ready to throw a quickie lunch together and your munchkin can eat it before their afternoon sleep and leave you picking up corn kernels for the afternoon.
I’m giving the amounts for you and a toddler, so two quesadillas, but adjust amounts to the amount of peoples you’re providing for as it’s a yummy lunch for everyone.
Yeild – dos personas (2)
You will need -
- 85g grated cheese
- Half a red capsicum, diced finely
- Half a cob of corn, sliced off cob (or tinned if you have that)
- A quarter of a spanish onion, finely diced
- A small tomato, diced
- 1 large spring onion, finely sliced
- A handful coriander
- A squeeze of lime
- 4 tortillas (for gluten free option use corn tortillas but be sure to read ingredients throughly, most are a mix of corn and wheat)
- 1/4 ripe avocado
- Juice of half a small lemon
- 1 tablespoon of natural yoghurt
- Half a clove of finely minced garlic
- A large pinch of fresh chopped coriander
- Salt and pepper
- Optional : A little finely chopped spanish onion, tomato and dash of tabasco.
Pop a large fry pan on the stove and heat over a moderate flame. Add a little olive just to oil the pan. Do not pool oil, we’re not frying here, just toasting. Throw into a bowl all of your ingredients and toss well. Lay out two tortillas and divide the mixture evenly between the two. Place the remaining tortillas on top and pop one into pan, keeping an eye on it until it is golden brown. To turn it over, lay a dinner plate on top and flip it. Don’t be hesitant, or fluff about, just flip it quickly or you’ll mess it up and end up with bits of corn and capsicum all over the show. When it’s golden on the outside and the cheese is all melted on the inside and holding all the bits together – we’re good to go.
Repeat with remaining quesadilla. Slice into wedges.
For guacamole put your avocado and yoghurt into a bowl and mash until all squashed and yummy. Add garlic, coriander and lemon juice and stir well (add optional ingredients now also if you’re doing it). Season to taste and place on the side of your plate.
Top each wedge with guacamole (D Man always says ‘dip, dip, dip’. I’ve told you before, I know, but it’s so sweet I’ll tell you again!).
Devour and pretend you’re in sunny Mexican climes sipping a margarita. Ariba!