Quesadilla with Salsa & Guacamole

By Carl Koppenhagen

Quesadilla with Salsa & Guacamole

Quesadilla with Salsa & Guacamole

Serves 6


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



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.


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