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Quesadillas with lime and onion salsa

Recipe by Gino D'Acampo

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These tasty toasted sandwiches hail from Mexico and are a great standby when you want a quick, vegetarian supper. They are the perfect illustration of fast food and taste so much better when they are homemade.

Serves 4

Ingredients

1 serrano chilli
8 x 15 cm flour tortillas
200g mozzarella, or monterey jack cheese, cut into small strips or grated
avocado, diced
Bunch spring onions, chopped

For the cebollas en escabeche (salsa)

1 onion, finely, chopped
Juice of 2 limes
2 hot fresh chillies, finely chopped
A pinch allspice, peppercorns, and fresh oregano

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Method

To make the salsa, mix the onion and chillies with lime juice, spices and oregano.
To make the filling, put the chilli on a fork and blister it in a flame. When the skin is charred, put in a plastic bag and allow to cool. Once it is cool, slide off the skin and chop.
Place a flour tortilla on a hot griddle pan. Once it is warm, remove to a plate and sprinkle with cheese, a strip of chilli, some avocado and spring onions. Place another tortilla on top and cut into triangles. Serve with the salsa and fresh lime wedges.
Another suggestion is to return the tortilla sandwich to the griddle pan and fry for about a minute to melt the cheese.

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