Quesadillas with red capsicum, coriander and guacamole

Quesadillas with red capsicum, coriander and guacamole

By
From
Under the Walnut Tree
Serves
6
Photographer
Fanny Bergenström

Serve these quesadillas with mashed avocado seasoned with a little sea salt, or with guacamole, sour cream, tomato salsa and, for the chilli lovers, perhaps with a few drops of the ají.

Ingredients

Quantity Ingredient
8 tortillas, (about 20 cm in diameter)

Filling

Quantity Ingredient
175g finely grated cheddar or other cheese
1 large red capsicum, finely chopped
4-5 tablespoons fresh coriander leaves, chopped
1-2 fresh chillies, deseeded and finely chopped
4-5 spring onions, very thinly sliced

Accompaniments

Quantity Ingredient
Avocado mash from Chile
or Guacamole
Cinnamon chipotle salsa
or Pebre
sour cream

Method

  1. Combine all the ingredients for the filling and spread it on half of the tortillas. Place the remaining tortillas on top and press them together with your hand.
  2. Heat a non-stick frying pan over medium heat. Dry-fry one double ‘tortilla pancake’ at a time for 1-2 minutes on each side. Stack the quesadillas on a plate and cover with a tea towel while you continue to dry-fry the remaining quesadillas. Finally, use a sharp knife to cut each one into 6-8 pieces. Serve at once with the accompaniments.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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