Jamie Oliver’s Quesadillas

Prep time: min
Total time: min
Serves: 4
4
ripe tomatoes
1 bunch
fresh cilantro
1 bunch
green onions
Sea salt and freshly ground black pepper
2 - 3
fresh red chilis
6
limes
2
avocados
Olive oil
6
large free-range eggs
8
soft flour tortillas
2 1/2
ounces sharp Cheddar
70 g
Crisp salad leaves, to serve
PER SERVING (1/4 OF THE RECIPE)
calories
687.9
fat
34.4 g
saturated fat
12.3 g
carbs
66.2 g
sugar
8.8 g
protein
29.2 g
sodium
330 mg

Directions

  1. Halve, seed and roughly chop the tomatoes on a board. Pick over half the cilantro leaves, trim and add half the scallions, then roughly chop everything together, mixing as you go. Scrape into a bowl. Seed and finely chop the chilis, then add half to the bowl with a pinch of salt and pepper and the juice of 2 limes.

  2. Halve, pit and scoop the avocado flesh into another bowl with the juice of another 2 limes and a small pinch of salt and pepper, then mash with a fork. Finely chop the remaining scallions and cilantro leaves and add to the avocado with the remaining chili.

  3. Add a splash of olive oil to a frying pan over a medium heat. Whisk the eggs well with a small pinch of salt and pepper then add to the pan. Stir gently with a spatula for a couple of minutes, or until just scrambled, then take off the heat – they’ll cook a bit more inside the quesadilla later.

  4. Add a tortilla to a large dry frying pan over a medium heat. Grate over a quarter of the cheese, then add a quarter of the tomato salsa and eggs. Lay a second tortilla on top then press down firmly and toast for about a minute, until golden. Quickly and carefully use a slotted spatula to flip it over to toast a bit more on the other side. Slide onto a cutting board and repeat with the remaining ingredients.

  5. Slice the quesadillas into triangles and serve with a good dollop of the avocado mixture, some crisp salad leaves and lime wedges for squeezing over.