Quesadilla with Salsa & Guacamole
Serves 6
Ingredients
4 medium red potatoes, unpeeled and cubed
4 spring onions
2 tbsp canned chipotle chillies, chopped
3 cups coriander, finely chopped
1 cup grated monterey jack (or smoked mozzarella) cheese
salt, to season
freshly ground black pepper, to season
4 avocados, halved and flesh scooped out
½ white onion, finely chopped
5 red serrano chillies, finely chopped
6 tbsp extra-virgin olive oil
4–6 limes, juice
6 medium tomatoes, finely chopped
½ red onion, finely chopped
12 x 8-inch flour tortillas
olive oil, for frying
1 cup sour cream, to serve
6 limes, halved (extra), to serve
1 cup pickled jalapeno chillies, to serve
Method
1 Boil potato in salted water until soft. Drain well. Mash together with spring onion, chipotle chilli, 1 cup of the coriander and cheese so that cheese melts through potato. Season with salt and pepper to taste. Set aside.
2 To make guacamole, pound together avocado, white onion, ½ cup of the coriander, 3 of the serrano chillies and 4 tbsp of the extra-virgin oil with a mortar and pestle. Season to taste with salt, pepper and juice of 3–4 of the limes.
3 To make salsa, combine tomato, red onion, 2 of the serrano chillies, 1/3 cup of the coriander and 2 tbsp of the extra-virgin oil. Season to taste with salt and juice of 1–2 of the limes. Set aside.
4 Lay tortillas out. Divide potato mixture between them. Fold in a half-moon shape. Shallow-fry in oil until golden brown on both sides. Drain on paper towels.
5 Cut quesadilla into wedges and serve with guacamole, salsa, remaining coriander, sour cream, limes (extra) and jalapeno chillies on the side.