Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
4 quesadillas
Recommended by
12 people
Dietary
A Friday night quick supper that's healthy and delicious - who could ask for anything more?
Each serving provides 617kcal, 15g protein, 80g carbohydrate (of which 14g sugars), 23g fat (of which 8g saturates), 15g fibre and 1.8g salt.
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.