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Metro chilli quesadillas

Yields2 Servings

Quesadillas take over where toasted sarnies leave off, embracing all the punchy Tex-Mex flavours that a couple of slices of white will never be able to. After some canvassing of nearest and dearest about what exactly should go into the quesadilla of their dreams, this is the combo that came up. Dipping the gooey little pockets into a slushy guacamole is very much a part of the ritual.

Ingredients checklist
 4 small tortillas
 120 g sliced Leerdammer (6 thin slices)
 100 g thinly sliced roast guinea fowl or free-range chicken
 2 tsp chilli jam
 1 spring onion, trimmed and thinly sliced
 3–4 slices Parma or other air-dried ham
Ingredients checklist for guacamole
 2 avocados, halved, stoned and flesh scooped out
 1 tbsp coarsely chopped red onion
 1⁄2 teaspoon finely chopped medium–hot red chilli
 1 tbsp coarsely chopped coriander
 1 tbsp lemon or lime juice
 1 tbsp extra virgin olive oil, plus extra to serve
 sea salt
 cayenne pepper, for dusting
Instructions
1

Heat a frying pan, ideally cast-iron, over a medium–low heat for 4–5 minutes. Lay the tortillas out on a board and cover them with the cheese. Scatter the guinea fowl or chicken over two of the tortillas, then drizzle over the chilli jam and scatter with the spring onion. Lay the Parma ham over the remaining two, then carefully turn these on top of the other tortillas to make quesadillas, and gently press down. Dry-fry the quesadillas for 3 minutes either side or until lightly golden and gooey in the centre. Cut into quarters and serve with guacamole (see below).

*These quesadillas can be made well in advance on the day, and wrapped in clingfilm and chilled until required.

Guacamole Instructions
2

Whizz all the ingredients to a purée in a food processor, transfer to a serving bowl, cover with clingfilm and chill for up to half a day. Drizzle with a little olive oil and dust with cayenne pepper to serve.

Nutrition Facts

Servings 2