3 flour tortillas
150g gouda cheese, grated
2 whole mild green chillies
Half a red onion, sliced
1 courgette, sliced
1 aubergine sliced
1 red or yellow pepper
3 tablespoons corriander leaves
1 tablespoon vegetable oil
1 green leaf lettuce
1/2 romaine lettuce
1 whole black olive
2 spring onion, chopped
2 teaspoons chilli sauce (squeeze bottle)
2 teaspoons barbecue sauce (squeeze bottle)
Grill onion, courgette, aubergine and peppers until lightly browned.
Lay tortillas on cutting board.
Place an equal amount of cheese over each tortilla.
Be sure to leave a 1/2-inch open border around the edge of the tortilla so the cheese doesn’t drip out while cooking.
Open the chile and pull it lengthwise, then tear each piece in half, lengthwise, once again creating long pieces.
Place 2 pieces of green chile onto each tortilla.
Sprinkle equal amounts of red onion, courgette, aubergine, roasted pepper and corriander, evenly over each tortilla.
Ladle vegetable oil onto the flat grill.
Place tortillas onto the lightly oiled flat grill and cook until the tortilla has turned a crispy golden brown and the cheese has melted (approximately 3-4 minutes cooking time).
Mound the romaine lettuce on the green leaf.
Scoop the guacamole and sour cream and place onto the romaine lettuce, slightly separated.
Place the salsa in between the guacamole and the sour cream.
Top the guacamole with the black olive, and the sour cream with chopped green onions.
When the tortillas have turned a crispy golden and the cheese has melted (about 3 to 4 minutes cooking time), fold the tortillas in half.
Remove them from the flat grill and place onto the cutting board.
Cut them in half and serve with the chilli and barbecue sauce over the quesadilla.
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