Spicy quesadillas recipe
With soft aubergine, melted cheese and creamy guacamole oozing out of each tortilla triangle, every mouth-watering bite of these quesadillas will make you unable to resist reaching for another one.
See method- Serves 6
- 5 mins to prepare and 20 mins to cook
- 387 calories / serving
Ingredients
- 2 tbsp olive oil
- 1 tsp dried cumin
- ½ tsp dried chilli flakes
- 1 tsp dried oregano
- 1 aubergine, cut lengthways into 1cm thick slices
- 1 small red onion, sliced
- 6 corn tortilla wraps
- 2 tbsp soured cream, to serve
- 100g mature Cheddar, grated
- Mexican chilli sauce (optional)
For the guacamole
- 3 ripe avocados
- 8 cherry tomatoes, chopped
- 1 garlic clove, crushed
- 1 tsp ground cumin
- 1 lime, juiced
- 1 tsp smoked paprika
- handful chopped coriander, plus extra to serve
Each serving contains
- Energy
- 1610kJ 387.0kcal
- Fat
- 27g
- Saturates
- 9g
- Salt
- 1.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 26.6gProtein 10.3gFibre 1.9g
Method
- To make the guacamole, mash the avocados with a fork, season, then mix in a bowl with the remaining ingredients.
- Preheat the oven to gas 4, 180°C, fan 160°C and heat a griddle pan over a high heat. Mix the oil, dried spices and ½ tsp salt. Brush half over the aubergine and griddle for 5 mins on each side until tender and charred; put in the oven. Brush the onion with the remaining spiced oil and griddle for 5 mins. Remove the aubergine and cut into chunks.
- Top half the tortillas with 2-3 tbsp guacamole, soured cream, aubergine and onion. Sprinkle with the cheese, then sandwich each firmly with a second tortilla.
- In a large frying pan, over a high heat, dry-fry the tortillas one at a time, for 1 min on each side. To flip, hold a plate over the pan and invert, then gently slide the tortilla back in. Once cooked, slide onto a board, cut into wedges and serve with any remaining guacamole and the chilli sauce, if using.
- See more Mexican recipes
