Dive into the classic with this mouthwatering quesadilla recipe, served alongside zesty salsa and creamy guacamole. Quesadilla with Salsa and Guacamole is a timeless favourite.
Quesadilla with Salsa and 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
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:
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.
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.
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.
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.
Cut quesadilla into wedges and serve with guacamole, salsa, remaining coriander, sour cream, limes (extra) and jalapeno chillies on the side.
