- Makes:1
- Prep time:
- Cooking time:
- Total time:
- Skill level: Easy peasy
- Costs: Splashing out
Ingredients
- 50g low-fat cream cheese
- 1 spring onion, sliced
- 1tbsp pickled jalapeños, chopped
- 2 small flour tortillas
- 50g smoked chicken, shredded
- 30g fresh mango, chopped
For the guacamole:
- 1 avocado
- Juice of 1 lime
- ¼tsp salt
- ½ clove garlic, grated
- 1 red chilli, deseeded and chopped
- 1 tomato deseeded and chopped
- ¼tsp ground cumin
For the salsa:
- 2-3 vine tomatoes, seeded and chopped
- Juice of 1 lime
- ½ clove garlic, grated
- 1 red chilli, deseeded and chopped
- ¼tsp salt
Method
- In a bowl mix together the grated cheese, soft cheese, spring onions and jalapeños. Lay the tortillas out on a surface then spread them with the mixture. Top one with the chicken and mango, then sandwich together.
- To make the guacamole: place the flesh of the avocado into a mortar or a small bowl and with the pestle or the back of a fork mash the avocado until its smooth with a few chunks. Pour over the lime and salt and mix together, then add the rest of the ingredients and stir.
- For the salsa: simply mix all the ingredients together and leave for 20 minutes, for the flavours to blend.
- Heat a frying pan until it’s hot, and then lay the quesadilla on top. Gently toast for 2 mins on each side or until golden and the cheese is beginning to ooze. Transfer onto a chopping board then cut the quesadilla into 4-6 wedges and serve piping hot with guacamole and salsa.
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