QUESADILLAS

Method

Serves 4

  1. Mix your quesadilla ingredients in a bowl.
  2. Spoon a few tablespoons into each wrap before folding in half and pressing down.
  3. Heat a pan big enough to fit each folded wrap (you can do two at a time) on a medium heat and crisp both sides until the cheese is oozing.
  4. Heat some butter and olive oil on a medium heat in a separate pan and sauté your shallots, garlic, chilli, spices and coriander stalks until soft and fragrant and then add your tomatoes and spinach, cooking for a further few minutes. Then pour in your eggs — making sure to stir on a low heat until cooked to your liking.
  5. Serve with your hot quesadillas and some extra coriander and spring onions. Delicious with a side of guacamole and a chipotle mayonnaise (or sour cream).

 

Shopping List

  • FOR THE QUESADILLA
  • 4 tortilla wraps
  • cheddar cheese, grated
  • 1 handful of spring onions, finely chopped
  • 2 tbsp coriander leaves
  • 2 limes, zested
  • 2 tbsp jalapeños, finely chopped for the scrambled eggs
  • 8-10 free-range eggs, whisked and seasoned
  • 2 shallots
  • 1 garlic clove
  • coriander stalks, finely chopped
  • 2 green chillies, chopped and deseeded
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 handful of washed, chopped spinach
  • 2 tomatoes, roughly chopped and deseeded
  • sliced spring onions and coriander leaves for garnish