Ingredients
Serves: 4
- 1 pk tortilla wraps
- 150g emental cheese
- 1/2avocado
- 3 cherry tomatoes
- 1 red onion
- 1 spring onion
- 1 pk coriander
- Bottle Cholula hot sauce Chipotle version
- Jar pickled jalapeños
- Jar diced chipotle pepper relish
- 1 tub crème fraiche or sour cream
Method
Beginner's Note:
Heat of your pan is the important part in this dish, you may either burn the first one or it might take a while to cook depending on if you have it too hot or too cold to begin with but play around with the heat as you will make more than one, once you know your ideal heat take a pic of where that is on your stove so you know for next time.
- Place pan on a medium to low heat and rub a tiny amount of veg/ sunflower oil on with some kitchen paper.
- Place the tortilla wrap on with only half-sitting flat into the pan the rest will climb the wall of the pan and hang out of it a little that’s fine.
- Add the grated cheese to the tortilla and top with the avocado, both onions, chopped tomatoes, and coriander, soon you will see the cheese begin to melt at this stage add some diced chipotle paste (warning this is hot! try a little on its own before putting it on)
- Add a few jalapeños again as many as you like the more you add the hotter it is.
- Now fold over the tortilla to encase the filling, making a half-moon shape.
- Check the underside of your quesadilla it should be light brown toasted looking and feel quite hard if not leave it a little longer it will get there, when it’s crispy flip it over and wait on the other side doing the same getting crispy and lightly toasted.
- In the meantime, make yourself a little dipping sauce with 4 tablespoons of crème fraiche and some Cholula chipotle sauce again the more you add the spicier it is.
- Any leftover tomatoes, onions and avocados can be chopped up mixed together with some olive oil salt and vinegar for an extra little salsa on the side.
