Egg quesadillas with chilli guacamole

Cooking Eggs Egg quesadillas with chilli guacamole

Try this Mexican-inspired recipe for a tasty lunch-time meal.

Lables: Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Coarsely mash the avocado in a bowl. Add the tomato, shallot, chilli, lime juice and coriander. Stir until well combined. Season with salt and pepper.
  2. Heat 1/2 teaspoon of oil in a large non-stick frying pan over medium heat and swirl to coat the base. Add 1 tortilla. Top with 2 tablespoons of the cheddar. Carefully crack an egg in the centre of the tortilla. Top with 2 tablespoons of cheddar and top with another tortilla. Cook for 3 minutes or until golden. Carefully turn and cook for a further 3 minutes. Transfer to a plate. Repeat, in 2 more batches, with the remaining oil, tortillas, cheddar and eggs.
  3. Cut the quesadillas into quarters and serve with the guacamole.

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2 Hass avocados, halved, stones removed, peeled, chopped
1 tomato, quartered, seeds removed, cut into 5mm pieces
1 shallot, trimmed, thinly sliced
1 fresh red chilli, halved, deseeded, finely chopped
1 lime, juiced
1/3 cup chopped fresh coriander
1 1/2 tsp olive oil
6 flour tortillas
80g coarsely grated reduced-fat cheddar
3 eggs

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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