With soft aubergine, melted cheese and creamy guacamole oozing out of each tortilla triangle, every mouth-watering bite of these quesadillas will make you unable to resist reaching for another one.
- To make the guacamole, mash the avocados with a fork, season, then mix in a bowl with the remaining ingredients.
- Preheat the oven to gas 4, 180°C, fan 160°C and heat a griddle pan over a high heat. Mix the oil, dried spices and ½ tsp salt. Brush half over the aubergine and griddle for 5 mins on each side until tender and charred; put in the oven. Brush the onion with the remaining spiced oil and griddle for 5 mins. Remove the aubergine and cut into chunks.
- Top half the tortillas with 2-3 tbsp guacamole, soured cream, aubergine and onion. Sprinkle with the cheese, then sandwich each firmly with a second tortilla.
- In a large frying pan, over a high heat, dry-fry the tortillas one at a time, for 1 min on each side. To flip, hold a plate over the pan and invert, then gently slide the tortilla back in. Once cooked, slide onto a board, cut into wedges and serve with any remaining guacamole and the chilli sauce, if using.
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