Our lunch at today’s Easter Kid’s Cookery Camp is Quesadillas with Guacamole & Sweetcorn Salsa. This is a more-ish dish and I love it as a quick supper in front of the TV. Much healthier & tasty than a take-away!
For each quesadilla, you will need:
2 corn tortillas
Some grated cheese (about 50g)
A tablespoon of sour cream
A selection of fillings such as: ham, spring onion, peppers, chilli, leftover chicken, coriander
Heat a non stick frying pan over a medium heat and add a tortilla. Sprinkle your filling over it evenly and top with the second tortilla.
Toast gently for a couple of minutes, using a spatula to check the underneath is not burning.
When the cheese has melted, it will be easier to flip the quesadilla over in the pan to toast the other side.
When it is golden brown all over, remove to a chopping board and cut into wedges.
Serve with the sour cream.
1 avocado, ripe & chopped roughly
1 garlic clove, minced
Juice of ½ a lime
Small handful of fresh coriander
Red chilli, deseeded & chopped finely. How much is up to you!
A pinch of sea salt flakes
Mash all the ingredients together in a bowl until all are combined. Taste of seasoning and adjust the balance if necessary
1 small red onion chopped VERY FINELY
2 tsp white wine vinegar
Optional: chopped green chilli
A glug of olive oil
½ a teaspoon of sugar
Combine all ingredients in a bowl at least 10 MINUTES before serving to allow the sugar to dissolve and for the flavours to develop a little. Stir well and serve with the quesadillas.