Quesadillas and Guacamole
Dipping the gooey little pockets of quesadilla into a slushy guacamole is one of the great cheese on toast combinations, and it’s made for sharing. This may make a little more guacamole than you need, but you can find other uses for any leftovers.
TIP: These can be made in advance on the day, then wrapped in clingfilm and chilled until required.
4 small tortillas
120g (eg 6 thin slices)
100g thinly sliced roast chicken
2 tsp chilli jam
1 spring onion, trimmed and thinly sliced
3-4 slices parma ham
- Heat a frying pan over a medium-low heat for 4-5 minutes. Lay the tortillas on a board and cover with the cheese. Scatter the chicken over two tortillas, drizzle over the chilli jam then scatter with the spring onion. Lay the ham over the remaining two, then carefully turn this over on top of the other tortillas to make quesadillas, and gently press down.
- Transfer one of the quesadillas to the hot pan and place under the grill for 3-4 minutes until lightly golden on top. Remove from the pan on to a board, then repeat for the other quesadilla. Cut into eight slices and serve with the guacamole (below).
flesh of 2 ripe avocados
1 level tbsp coarsely chopped red onion
½ tsp finely chopped medium-hot red chilli
1 tbsp coarsely chopped coriander
1 tbsp lemon or lime juice
1 tbsp extra virgin olive oil,
plus extra to serve
- Mash the avocado using a fork, then stir in the onion, chilli, coriander, lemon or lime juice, a tablespoon of oil and sea salt to taste. Transfer to a serving bowl, cover with clingfilm and chill for up to half a day. Drizzle with a little olive oil and dust with cayenne pepper to serve.