Directions: |
Directions:For the Salsa:
1. De-seed and finely chop the chilli, then chop the pineapple rings and reserve the juice
2. Add a little oil, the mustard seeds and chilli to a small pan over a medium-high heat. When it’s fragrant, add the pineapple and juice, and a big pinch of black pepper
3. Cook for 5 minutes, until thick and sticky. Squeeze in the lime juice, then put in a serving bowl
For the Guacamole:
1. Halve and stone the avocados and finely grate the onion. De-seed and chop the chilli, then roughly chop the tomatoes
2. Squeeze the avocado flesh into a bowl, pick and add the coriander leaves, together with the onion and chilli, then squeeze in the lime juice. Season with sea salt and black pepper, and add the tomatoes, picking out any larger bits of skin. Mix well, with a potato masher or hand blender, and then set aside.
For the Dip:
1. Put the cottage cheese in a bowl, squeeze in the juice of the lime half, and stir through with a pinch of salt and pepper
For the filling:
1. De-seed and finely chop the peppers and chilli, pick the coriander leaves and grate the Cheddar
2. To assemble, mix the peppers, chilli and coriander with the cheddar and scatter across two tortillas, then top with the remaining tortillas
3. Cook in a non-stick pan for 2 to 3 minutes each side, or till the tortillas are golden and the cheese melts
4. Cut into quarters and serve with those delicious sides. |
This recipe for Ultimate quesadillas is from