Ingredients

• 1 yellow pepper
• seeds removed
• diced
• 1 small mango
• peeled and diced
• 8 cherry tomatoes
• cut into quarters
• 3 spring onions
• chopped
• 1 tsp chopped jalapeño peppers (optional)
• 1 lime
• juice only
• salt and freshly ground black pepper
• 4 flour tortillas
• 150g/5oz Monterey Jack or cheddar cheese
• grated
• leftover chicken
• shredded
• or other cold meat such as turkey
• 1 green or red pepper
• seeds removed
• finely diced
• small handful coriander leaves
• chopped
• plus extra to garnish (optional)
• soured cream and guacamole
• to serve (optional)

Directions

• For the salsa
• mix all of the salsa ingredients together in a bowl and season to taste with salt and freshly ground black pepper.
• Tip the avocado into a mixing bowl with the lime juice to prevent it from turning brown. Add the garlic
• crème fraîche and coriander and mash everything together lightly with a fork
• keeping plenty of texture. Season to taste with salt and freshly ground black pepper.
• For the quesadillas
• lay two of the tortillas out on a flat surface. Top each with the cheese
• followed by the chicken
• peppers and coriander. Place the remaining tortillas on top and press down gently.
• Heat a frying pan over a medium hot and add one of the quesadillas to the pan. Fry
• without adding any oil
• for 2-3 minutes on each side or until the tortilla is crisp
• the cheese melted and the chicken heated through thoroughly. Keep warm whilst you cook the second quesadillas.
• To serve
• cut the quesadillas into quarters arrange on plates. Spoon a little soured cream on top
• garnish with coriander and serve with the salsa and guacamole on the side.