Prawn & Avocado Quesadillas

• 250 graw king prawns, peeled
• 4large flour tortillas
• 100 gcherry tomatoes, quartered
• 1 tspsmoked paprika
• ½ tspcumin
• 1 tbspolive oil
• 120 ggrated mozzarella
• 1ripe avocado, mashed
• 1lime, juiced
• 1jalapeño, finely sliced
• 15 gcoriander, chopped
• ½ tspchilli flakes
• Fine salt and black pepper
• 4 tbspsoured cream (optional)

Method

1. 1Toss the prawns with the smoked paprika, cumin and a good pinch of salt until evenly coated.
2. 2Heat the olive oil in a frying pan over high heat. When it shimmers, add the prawns and cook for 2 minutes, turning once, until just pink and curled. Tip onto a plate.
3. 3Mash the avocado with the lime juice and a pinch of salt; keep it a little chunky for texture.
4. 4Lay out all four tortillas. Spread a quarter of the avocado over one half of each, then divide the prawns, tomatoes, jalapeño, cheese and coriander evenly between them. Fold the empty halves over to enclose the fillings.
5. 5Wipe out the pan and set it over a medium-high heat. In a wide pan, cook two folded quesadillas at a time for 2–3 minutes per side, pressing gently, until golden and blistered and the cheese has melted. Keep the first pair warm while you cook the second; allow extra time if your pan fits only one.
6. 6Slice each quesadilla into wedges, divide between two plates and scatter with the chilli flakes. Serve with the optional soured cream if using.

Per serving

kcal

877

protein

57.8g

fibre

11.3g

carbs

79.7g

fat

38g