Ingredients

• 8 ripe tomatoes
• seeded and diced
• 1 clove of garlic
• peeled and crushed
• 1 small onion
• peeled and finely chopped
• ¼ fresh green chilli
• de-seeded and finely chopped
• 1 tbsp fresh coriander
• finely chopped
• 2 ripe avocados
• peeled and stoned
• 1 lime
• juice only
• 1 clove of garlic
• peeled and crushed
• 1 small onion
• peeled and finely chopped
• 3 small tomatoes
• seeded and chopped
• ¼ fresh green chilli
• de-seeded and finely chopped
• 1 tbsp fresh coriander
• finely chopped
• 1 courgette
• cut into four slices lengthways
• 1 red pepper
• seeded and cut into quarters
• lengthways
• 1 yellow pepper
• seeded and cut into quarters
• lengthways
• 1 packet flour tortillas
• coriander leaves
• to garnish
• 1 lime
• cut into four wedges to garnish

Directions

• To make the salsa
• mix the tomatoes
• garlic
• onion
• chilli and coriander together and leave for about 30 minutes at room temperature to allow the depth of flavour to develop.
• To make the guacamole
• mash the avocados with the lime juice.
• Add the garlic
• onion
• tomato
• chilli and coriander and mix thoroughly to combine.
• To make the quesadillas
• heat a chargrill pan over a medium to high heat
• add the courgette slices and peppers and grill for 10-15 minutes or until softened and chargrilled in places. Remove the griddled vegetables from the pan and cut into strips.
• Spread one tablespoon each of guacamole and salsa onto four tortillas.
• Divide the vegetables between the four tortillas. Wrap them up and return them to the chargrill pan for one minute on each side.
• Open the quesadilla slightly to serve
• garnished with coriander leaves and wedge of lime.