Quesadillas

Ingredients

• 150 g corn flour
• 150 g wheat flour
• 1 pinch salt
• 4 Tbsp sunflower oil
• 100 ml water
• 500 g meat tomato
• 2 fresh hot chilies
• 0.5 bunch spring onions
• 2 tbsp oil (20 g)
• 1 Garlic clove
• Salt
• pepper (from grinder)
• 100 g shredded cheese (e.g., Gouda)
• 1 small onion
• 3 fresh hot chilies
• 3 ripe avocados
• 2 limes
• 1 bunch fresh cilantro
• Salt
• black pepper (from grinder)
• 50 g sour cream (for serving)

Instructions

1. 1.

   For the guacamole, peel and finely chop the onion. Wash the chilies, slit them lengthwise, deseed and dice finely. Peel the avocados, cut them in half lengthwise, remove the pit and loosen the flesh from the skin. Cut the limes in half and squeeze out the juice. Wash the cilantro, shake dry and finely chop the leaves. Put the avocado flesh with lime juice and cilantro into a blender and puree. Mix the avocado puree with the onion and chili pieces. Season with salt and pepper. Garnish with cilantro leaves.

2. 2.

   For the tortillas mix corn flour and wheat flour with salt, oil and water and knead into a smooth dough, cover and let rest for about 20 minutes.

3. 3.

   On a floured work surface knead the prepared dough again, divide it into 8 pieces and roll each into a circle (about 25 cm) with a rolling pin. Fry each side in a non‑fat pan for about 1 minute until dark brown spots appear. When the dough puffs up, press it down again with a spatula, then set the finished tortillas warm.

4. 4.

   For the filling simmer tomatoes, peel and chop them small. Wash chilies, halve, deseed and finely chop. Wash spring onions, trim and slice into rings. Heat oil in a pot and sauté spring onions, tomatoes and chili pieces, peel garlic and add it, cover and let simmer on low heat for about 15 minutes. Season sauce with salt and pepper.

5. 5.

   Spread the filling evenly over each of 4 tortillas, place one slice of Gouda on top and cover with the remaining tortillas. Fry in a pan over medium heat for 4–5 minutes until the cheese melts. Cut into triangles if desired and serve with guacamole and sour cream.