It’s been so cold and wet for the past weeks. It’s killing me! Literately all I wanted to do was stay in bed and watch Grey’s Anatomy. Anyway, you can imagine cooking elaborate dinners was out of the question. Luckily the ‘art of building’ quesadillas is a lifesaver when you’re suffering from a little winter depression. I may or may not have had this dish for dinner 5 times over the past two weeks….. IT’S NO BIG DEAL!
This recipe makes 16 quesadillas.
For the quesadillas:
- 1 1/2 cup (360 ml) tomatoes, diced
- 1/2 cup (120 ml) chopped scallions
- 1 cup (240 ml) chopped red bell pepper (for a little extra work: I would recommend you take the time to roast your peppers beforehand. This additional step gives you so much more flavour!)
- 8 tortillas (you can use any kind you want. I prefer to use the whole wheat kind)
- 3 cups (390 gr.) of grated cheese (go for the sharp kind)
- 2 teaspoons cilantro (chopped)
- 1 teaspoon salt
- pepper to taste
For the guacamole:
- 2 ripe avocados
- 1/2 red onion, minced
- 2 tablespoons cilantro (chopped)
- 1,5 tablespoons lemon juice
- 1/2 teaspoon salt
- a pinch of black pepper
- 1 tomato (seeded and chopped)
- 1 deseeded red chili pepper
- 1 clove of garlic
1. Cut the avocados in half. Remove the seed and scoop the flesh from the peel.
2. Put the avocado in a mixing bowl. Use a fork to roughly mash the avocado. Add the chopped onion, tomatoes, cilantro and lemon juice. Mix.
3. Remove the seeds from the chili pepper, chop finely and the desired amount to the guacamole.
4. Add salt and pepper to taste.
1. In a bowl add the diced tomatoes, the chopped scallions and red bell pepper. Add the cilantro and the salt and pepper and mix everything together. Set the mixture aside.
2. Preheat a non stick skillet over medium high heat. Add 1 teaspoon of olive or vegetable oil.
3. Place a tortilla in the pan. Sprinkle cheese on one half of the tortilla. Top the cheese with about a tablespoon and a half of the tomatoe/red bell pepper-mixture.
4. Wait until the cheese starts to melt and tortilla starts to develop a golden brown color. Fold the tortilla in half and cook until the cheese is fully melted.
5. Repeat step 3 and 4 with the remaining tortillas. Cut the quesadillas in halves and serve with the guacamole.
Listening while cooking: Diana Krall – Glad Rag Doll