You will need
Salsa
8 ripe tomatoes, diced
1 clove of garlic, crushed
1 small onion, finely chopped
1/4 fresh green chilli, de-seeded and finely chopped
15ml/ 1tbsp fresh coriander, finely chopped
Guacamole
2 ripe avocados, peeled and stoned
juice of 1 lime
1 clove of garlic, crushed
1 small onion, finely chopped
3 small tomatoes, chopped
1/4 fresh green chilli, de-seeded and finely chopped
15ml/ 1tbsp fresh coriander, finely chopped
Quesadillas
1 courgette, cut into 4 slices, lengthways
1 red pepper, cut into quarters, lengthways
1 yellow pepper, cut into quarters, lengthways
1 packet flour tortillas
coriander leaves to garnish
1 lime, cut into 4 wedges to garnish
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To make the salsa, mix all the salsa ingredients together and leave for about 30 minutes at room temperature to allow the depth of flavour to develop.
To make the guacamole, mash the avacados with the lime juice.
Add the rest of the ingredients and mix thoroughly to combine.
To make the quesadillas, place the courgette slices and peppers on the grill for about 10-15 minutes to chargrill.
Remove the grilled vegetables from the grill and cut into strips.
Spread 15ml/ 1tbsp each of guacamole and salsa on the tortilla.
Divide the vegetables between 4 tortillas.
Wrap them up and place back on the grill for 1 minute each side.
Open the quesadilla slightly to serve, garnished with coriander leaves and a wedge of lime.
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Copyright The Vegetarian Society's
recipe collection 'Feeding the Imagination' 1997 |
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Chilli (the hot pepper)
Powerful taste followed by a powerful aftermath!
The chilli is fiery in more ways than one, watch out, the red ones are even more potent than the green.
Chilli power helps stimulate the circulation and contains capsaicin, a substance known to induce a temporary high - be careful not to become addicted.
Chilli is also a great source of vitamin C.
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