Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients (for 4 people) :Method: Lay four of the wraps on your kitchen work top and evenly sprinkle over half of the cheese.
Place a layer of sliced tomato on top of each wrap making sure the tomato covers as much of the wrap as possible.
Sprinkle the spring onion evenly across each wrap and then follow with the remaining cheese.
Place the remaining four wraps over the top so that you have four round sandwiches.
In a large frying pan, heat approximately a third of a tablespoon of the olive oil and cook each quesadilla one at a time.
Allow each to sizzle for around two minutes until brown in colour then flip it over!
The easiest way to do this is to put a pallet knife underneath the quesadilla and your hand on the cool top and gently turn it over.
Cook on the reverse side for a further two minutes then slide out of the pan, onto a plate. Start cooking the next one.
To make the salsa, mix all of the beans in a bowl with the red onion the remaining olive oil and the balsamic vinegar. Scatter a few spoons of this across the cooked quesadilla.
To make the avocado yoghurt, peel the avocado and crush the flesh with the back of a fork, mix in the Greek yoghurt, along with the chilli, and season with a small squeeze from the halved lemon.
Mix this together and serve a dollop in the centre of each quesadilla.