Quesadillas are flour, or sometimes corn tortillas enclosing a savory filling, and are grilled or fried before being served. I like this Mexican dish and would buy them when I see a food market stall frying them fresh. I love it when the cook turns the tortillas browned-side up onto a plate then slides it back into the pan to cook the other side until the cheese melts … fascinating, or I am probably just easy to please. 😀 Anyway, felt like going Mexican the other night and thought I’d try flipping some tortillas myself, with savoury filling of cheese (of course), chicken, onion and capsicum then topped with homemade guacamole.
- 1 tbs finely chopped fresh coriander
- 1 large tomato, seeded, chopped finely
- 1/2 small red onion, chopped finely
- 2 large avocados, chopped coarsely
- 2 tbs lime juice
- 1 tbs olive oil
- 2 cloves garlic, crushed
- 1 small red onion, chopped finely
- 1/4 tsp cayenne pepper
- 2 tsp ground cumin
- 1 medium red capsicum, chopped finely
- 3 cups shredded barbecued chicken
- 8 large flour or corn tortillas ( or 10 small tortillas)
- 2 – 2 1/2 cups coarsely grated cheddar
2. Place one tortilla on board; top with 1/4 cup of the cheese, then a quarter of the chicken mixture and finally another 1/4 cup of the cheese. Top with a second tortilla. Repeat with remaining tortillas, cheese and chicken mixture.3. Cook quesadillas one at a time, uncovered, in same large lightly oiled frying pan, over medium heat, until golden brown. Turn quesadilla, browned-side up onto a plate then carefully slide back into pan, uncooked-side down. Remove from pan when golden brown; cover to keep warm while cooking remaining quesadillas.
4. Meanwhile, place guacamole ingredients in medium bowl; mash with fork to combine.5. Serve quesadillas, cut into quarters, with guacamole and, if desired, a dollop of sour cream and a little shredded iceberg lettuce.