Tomato-Avocado Quesadilla - Mexican delight from the folded tortilla
Preparation time: 10 minutes
Preparation time: Preparation time: 20 minutes
For 4-6 quesadillas
Ingredients
- 1–2 tomatoes
- Salt
- 1 pinch of sugar
- 1 avocado
- some lemon juice
- 8–12 tortillas (16 cm ø)
- 150–200 g grated Cheddar (optionally mountain cheese or Gouda)
- pepper
- olive oil
preparation
- Slice the tomatoes and season with salt and sugar. Halve the avocado, remove the stone, scoop out the flesh, and cut into strips. Season with salt and drizzle with lemon juice.
- Sprinkle half of the tortillas with half of the cheese. Distribute the tomatoes and avocado on top, and season with pepper. Sprinkle with the remaining cheese, cover with the remaining tortillas, and press down lightly.
- Place the quesadillas, one at a time, in a pan lightly coated with olive oil on a gas stovetop over low heat for 4–6 minutes on each side. Gently shake the quesadillas occasionally to prevent sticking. To flip, turn the quesadilla out onto a plate and slide the unbrowned side back into the pan. Quarter and serve immediately.
Chef’s tip:
All ingredients will stay fresh for a few days, even when traveling. Never refrigerate tomatoes, as they lose their flavor. Avocados don't necessarily need to be refrigerated either.
Photos © Daniela Haug; Recipes © Stevan Paul
