Quesadillas


Grilled vegetable wraps with salsa and guacamole

A Friday night quick supper that's healthy and delicious - who could ask for anything more?


Just thinking of these makes me salivate: these toasted sandwiches have the perfect more-ish mixture between thin crisp crust and gooey yielding middle.

For the Salsa
  • 8 ripe Tomatoes, seeded and diced
  • 1 clove of Garlic, peeled and crushed
  • 1 small Onion, peeled and finely chopped
  • ¼ fresh Green Chili, de-seeded and finely chopped
  • 1 tbsp Fresh Coriander, finely chopped
For the Guacamole
  • 2 ripe Avocados (Babughosha), peeled and stoned
  • 1 Lime, juice only
  • 1 clove of Garlic, peeled and crushed
  • 1 small onion, peeled and finely chopped
  • 3 small Tomatoes, seeded and chopped
  • ¼ fresh Green Chili, de-seeded and finely chopped
  • 1 tbsp Fresh Coriander, finely chopped
For the Quesadillas
  • 1 Courgette (Kumhara/Kheera), cut into four slices length ways
  • 1 Red Pepper, seeded and cut into quarters, length ways
  • 1 Yellow Pepper, seeded and cut into quarters, length ways
  • 4 flour Tortillas
  • Coriander Leaves, to garnish
  • 1 Lime, cut into four wedges to garnish
For the Tortillas

  •  3/4 cup Refined Flour (Maida) 
  • 2 tsp Oil
  • a pinch of Salt


Salsa
Mix the tomatoes, garlic, onion, chili and coriander together and leave for about 30 minutes.
Guacamole
Mash the avocados with the lime juice. Mix in garlic, onion, tomato, chili and coriander.
Tortillas

Mix the flour, oil and salt and make a dough by adding enough warm water. Knead the dough well and keep for 1/2 hour. Knead again. Roll out the dough into thin rounds with the help of a little flour. Cook lightly on a tava (griddle) and keep aside.


Quesadillas
Heat a char grill pan, add the courgette slices and peppers and grill for 10-15 minutes or until softened and char grilled in places. Remove and cut into strips.
Spread one tablespoon each of guacamole and salsa onto four tortillas.
Divide the vegetables between the four tortillas. Wrap them up and return them to the char grill pan for one minute on each side.
Open the quesadilla slightly to serve garnished with coriander leaves and wedge of lime.

Serve with Verde Sauce/Green Chili Sauce and Sour Cream/Mayonnaise.



Tip
Make large quantities and freeze in a refrigerator, as tortillas are used extensively in Mexican food.




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