Cheesy Mexican Tortillas with Soured Cream and Avocado

Ingredients

• 4 tortilla ses
• 3 tomatoes
• 2 tomatoes
• 1 pinch black pepper
• 1 red pepper, thinly sliced
• 2 deseeded red chillieses
• 1 onion, thinly sliced
• 2 deseeded red or green chillieses
• 1 pinch sea salt
• 1 pinch sea salt
• 3 avocados
• 2 corianders, roughly chopped
• 1 lemon, zested and juiced
• 2 cheddars, grated
• 2 handful grated red leicester cheeses
• Warm tortillas, to serve
• Soured cream, to serve
• 15g coriander, roughly chopped
• Lime wedges, to serve

Method

1. Make the guacamole first. Tip 2 and a half avocados into a food processor with the deseeded tomatoes, red chillies, half the sliced onion and the coriander. Blitz until fine but not completely smooth, about 20 seconds.
2. Scrape into a bowl. Stir through the chopped tomatoes and the remaining half avocado, roughly diced, so you get pockets of texture. Season generously with sea salt, black pepper and the lemon juice. Taste — it should be bright and properly seasoned.
3. In a separate bowl, toss the grated cheddar and Red Leicester with the sliced red pepper, chillies, remaining onion and chopped coriander.
4. Lay a tortilla in a dry non-stick frying pan over medium heat. Scatter half a handful of the cheese mixture across the surface, then top with a second tortilla and press down gently.
5. Cook for about 1 and a half minutes, until the underside is crisp and golden and the cheese is starting to melt. Flip carefully and cook the other side for another 1 and a half minutes until crispy and the filling is fully molten.
6. Slide onto a board and repeat with the remaining tortillas and filling.
7. Cut each quesadilla into quarters and serve with the guacamole, a generous spoonful of soured cream, a squeeze of lime, fresh coriander leaves and a pinch of chilli flakes.