Cheese Tortillas with Pea Cream

Ingredients

• 150 g peas (fresh or frozen)
• 1 red chili pepper
• 1 Shallot
• 1 tbsp freshly chopped coriander leaves
• 2 tbsp olive oil
• 1 tbsp Lemon Juice
• 1 Avocado
• Salt
• pepper (ground)
• 4 paprika peppers (red and yellow)
• 1 red chili pepper
• 8 spring onions
• 1 handful coriander leaves
• 4 wheat tortillas
• 200 g mozzarella
• 200 g shredded cheese (e.g., cheddar)

Instructions

1. 1.

   Cook the peas in salted water for about 5 minutes. Cool, drain well, then mash finely with a fork.

2. 2.

   Wash, deseed and finely chop the chili pepper. Peel and finely mince the shallot. Mix the chili, shallot, coriander leaves, olive oil, lemon juice into the mashed peas. Peel, halve, pit the avocado, mash its flesh with a fork and fold it into the pea mixture. Season the creamy guacamole with salt and pepper.

3. 3.

   Wash, halve, deseed, remove membranes from the paprika peppers and chili, then dice finely. Wash spring onions, trim ends and slice into thin rings. Roughly chop coriander leaves.

4. 4.

   Place four tortilla sheets on each round quesadilla grill grate (or on a baking sheet for oven). Drain mozzarella and cube it. Mix with cheddar and sprinkle half onto the tortillas. Spread the prepared vegetables and coriander over the cheese. Sprinkle remaining cheese and top with another tortilla. Fold the grill grate, press down, close and grill 10–15 minutes, turning occasionally until the cheese melts.

5. 5.

   Remove quesadillas from the grill, cut into pieces and serve with pea guacamole.