I felt like a quick and easy but warm lunch today (it’s what you want in this awful autumn like weather). And what is easier to make than quesedillas? Done in a few minutes and they taste terrific with that oozing cheese and hot chilies! We had loads of these in Mexico, being a delicious afternoon snack or if you order a couple, a whole meal. My favourite quesedilla was in the small town of Alamos, enjoyed on the square one evening, watching the young local male population cruise around in their pick ups and Stetsons, trying to get attention from the pretty girls. They didn’t have too much luck with the ladies but if that was down to the hats of the lack of actual communication (no-one left their pick ups) was hard to say…!
1 large green chili pepper
3 large tomatoes
120g grated old Gouda cheese
1-2 avocado, sliced
Cut the chili lengthwise and discharge the seeds. Chop finely.
Quarter the tomatoes and discharge the seeds and the gooey middle part. Cut the flesh in small cubes.
Heat a bit of oil on medium heat in a skillet. Add one tortilla. Sprinkle evenly with a quarter of the green chili, tomato cubes and grated cheese. Cover with a second tortilla. Press down lightly with a spatula. Let it cook for a couple of minutes, lower the heat if it browns too quickly. Turn the whole tortilla around using two spatulas and cook the other side for another couple of minutes. Transfer to a chopping board and let it cool for a couple of minutes until cutting into squares. Cook the remaining tortilla’s. Serve warm with sour cream and avocado.