Cheesy Mexican Tortillas with Soured Cream and Avocado

• 8flour tortillas
• 5medium tomatoes, about 500 g total, deseeded and diced
• 1red pepper, thinly sliced
• 2red chillies, deseeded and finely chopped
• 1onion, finely diced
• 3avocados
• 15 gcoriander, chopped
• 30 mllime juice
• 200 gmature cheddar, grated
• 100 gRed Leicester, grated
• 150 mlsoured cream
• Fine salt, to taste
• Finely grated lime zest (2 g)
• Black pepper, to taste

Method

1. 1Prepare the guacamole first. Put two avocados in a bowl with 300 g of the diced tomatoes, half the onion, one chilli, 10 g coriander, the lime zest and 20 ml lime juice. Mash with a fork until combined but still chunky.
2. 2Dice the remaining avocado and fold it into the guacamole with the remaining 200 g tomatoes. Taste and season with salt and pepper. Reserve the remaining 10 ml lime juice and 5 g coriander for serving.
3. 3Put the red pepper, remaining half onion and remaining chilli in a non-stick pan with 2 tbsp water. Cover and cook over medium heat for 5 minutes, then uncover and cook for 2–3 minutes until softened and the water has evaporated. Cool briefly, then mix with the grated Cheddar and Red Leicester.
4. 4Wipe the pan dry. Lay in one tortilla over medium-low heat, spread a quarter of the cheese and vegetable mixture evenly over it, leaving a small border, and top with a second tortilla. Press gently.
5. 5Cook for 2–3 minutes per side until golden and the cheese is melted. Flip using a wide spatula, or slide onto a plate and invert carefully. Lower the heat if the tortilla colours before the filling warms.
6. 6Repeat with the remaining tortillas and filling to make four double-layer quesadillas. Keep finished ones warm while cooking the rest.
7. 7Cut each quesadilla into four wedges and serve one quesadilla per person with a quarter of the guacamole and soured cream. Finish with the reserved lime juice and chopped coriander.

Per serving

kcal

999

protein

33.7g

fibre

14.6g

carbs

88.2g

fat

58.8g