Skip to content
Spicy quesadillas recipe

Spicy quesadillas recipe

5 ratings

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. See method

  • Serves 6
  • 5 mins to prepare and 20 mins to cook
  • 387 calories / serving
  • Vegetarian

Ingredients

  • 2 tbsp olive oil
  • 1 tsp dried cumin
  • ½ tsp dried chilli flakes
  • 1 tsp dried oregano
  • 1 aubergine, cut lengthways into 1cm thick slices
  • 1 small red onion, sliced
  • 6 corn tortilla wraps
  • 2 tbsp soured cream, to serve
  • 100g mature Cheddar, grated
  • Mexican chilli sauce (optional)

For the guacamole

  • 3 ripe avocados
  • 8 cherry tomatoes, chopped
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1 lime, juiced
  • 1 tsp smoked paprika
  • handful chopped coriander, plus extra to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1610kj
    387kcal     19%

  • Fat

    27g 39%

  • Saturates

    9g 45%

  • Sugars

    5g 5%

  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 26.6g Protein 10.3g Fibre 1.9g

Method

  1. To make the guacamole, mash the avocados with a fork, season, then mix in a bowl with the remaining ingredients.
  2. 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.
  3. 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.
  4. 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.

See more Mexican recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.