Friday, July 11, 2008

Quesadillas With Guacamole

A recipe where there needn't be.

For a most unpretentious meal, serve these quesadillas (which have taken hardly a moment to prepare) with a cold beer and guacamole on the side.

Quesadillas With Guacamole

To make the guacamole, take 2 or 3 ripe avocados, 2 or 3 ripe deseeded tomatoes and a few deseeded red chilies.
Toss it all into a food processor with a handful of peeled and chopped spring onions and a good handful of fresh cilantro.

When it's been chopped nice and fine, add a few more chopped tomatoes, a good pinch of salt, and another avocado half, roughly chopped, to give some texture.
Put it all into a bowl and season carefully with salt, freshly ground black pepper and a good squeeze of lemon juice or lime juice.

If you buy ready made, spruce it up a bit with a squeeze of lemon juice, a little extra salt and a bit of chili to give it a kick.

Take some soft tortilla shells.
Grab a few handfuls of grated cheeses like mozza, cheddar, or what have you. Chop a few chilies and a bit of red pepper and parsley, toss with the shredded cheeses. Lay a tortilla in a hot dry skillet and sprinkle the cheese mixture generously over the tortilla. Lay another tortilla overtop and allow to crisp for about a minute or two on each side.

Slice into wedges and serve with sour cream and guacamole.


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