Discovering these after taking a visit to a Cuban restaurant I instantly fell in love. They remind me of small Calzone pizzas, differing by offering a variety of dips that are to die for, with the added bonus of having the freedom to combine them how you please. I really love this type of food, it is truly comforting.

Preparation time: 25  minutes      Cooking Time: 5 minutes  Serves: 4   
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Ingredients

For the Quesadillas

  • 8 Flour tortillas
  • 200 g grated Mature cheddar cheese
  • 200 g grated Red Leicester cheese
  • A few drops of olive oil

For the Guacamole

  • 2 ripe avocados
  • 1/3 red onion, very finely diced
  • 1 medium tomato, very finely diced
  • Approx. juice of 1/2 lime (to taste)
  • Salt to taste

For the Tomato Salsa

  • 1  400 g Can of diced tomatoes, drained well
  • 1/3 of a Birdseye chilli (seeds included)
  • 1/2 small red onion, chopped coarsely
  • 1/2 tsp. sugar
  • 1/3 tsp. chilli powder
  • 1/3 tsp. coriander powder
  • 1/3 tsp. caraway seeds
  • lime juice to taste
  • Salt to taste
  • Just enough water to allow to mixture to blend

Cucumber and onion pineapple salad

  • 1/2 Cucumber, Medium dice
  • 1/3 small red onion, very finely diced
  • Few sprigs of coriander, finely diced
  • 3 tbsp. pineapple juice
  • 2 Tbsp. Olive oil
  • Salt to taste

For The Chive and Sour cream dip

  • Your favourite Store bought sour cream and chive dip

Tips and Tricks: Now one of the first things that your probably wondering is why  isn’t there a recipe for the sour cream and chive dip? Well the truth is that I just couldn’t seem to get hold of any sour cream, so I couldn’t make a recipe for you :/. If you can manage to get some plain sour cream then please make your own, it will taste a lot fresher than the store bought version. 

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Method
  1.  Take all the ingredients for the salsa and place into a blender.
  2. Blend to a smooth paste and adjust the seasoning to taste.
  3. Place salsa into a bowl and cool in the fridge.
  4. In the meantime make the cucumber and onion pineapple salad.
  5. Take all the ingredients for the salad  and mix well in a bowl.
  6. Adjust seasoning to taste and allow to marinate in the fridge.
  7. For the guacamole remove the flesh into a bowl and immediately sprinkle with lime juice (Stops it from browning).
  8. Place all the other guacamole ingredients into a bowl and mash with a fork until consistency preferred is reached.
  9. Adjust the seasoning to taste, reserve on the side for later.
  10. To make the Quesadillas place an even amount of both cheeses onto one half of the tortillas (About 2 handfuls in total).Fold in half and  Lightly press so the cheese is no longer loose inside.
  11.  On a Medium to low heat grease a large pan with olive oil
  12. Cooking in batches, Place two Quesadillas into the pan and cook, turning over every 30 – 40 seconds while pressing down lightly until the cheese has melted. (Pressing down lightly on Quesadillas distributes the melted cheese evenly throughout, making sure it goes all the way to the edges).
  13. Once cooked remove from the pan and cut in half, place on one half of the plate with the other half containing the guacamole, salsa, sour cream and chive dip and the Cucumber salad.
  14. Garnish finally with some torn coriander and a sprinkle of fresh lime juice.

Tips and Tricks: The idea is not the brown the Quesadillas to much when cooking them as to not get that bitter taste, but enough to give them a nice outer crust. The temperature of the pan is quite important to do this, something that you will quickly learn after doing the first one.

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