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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.

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