Name: Chilli and basil quesadillas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: mexican
Ingredients: 8 white-flour tortillas; Olive oil, to brush; 500.00 ml baby spinach leaves; 2 buffalo mozzarella (or 7-8 bocconcini), thinly sliced, drained on paper towel; 40.00 ml pickled sliced jalapeno chillies, drained; 62.50 ml thinly sliced basil leaves; 2 avocados, peeled, flesh thickly sliced; Juice of 1 lime; 40.00 ml thinly sliced basil leaves; 18.20 gm olive oil

Chilli and basil quesadillas

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Make fiery Mexican quesadillas that will leave your guests craving for seconds.

Ingredients:

8 white-flour tortillas
Olive oil, to brush
500.00 ml baby spinach leaves
2 buffalo mozzarella (or 7-8 bocconcini), thinly sliced, drained on paper towel
40.00 ml pickled sliced jalapeno chillies, drained
62.50 ml thinly sliced basil leaves
2 avocados, peeled, flesh thickly sliced
Juice of 1 lime
40.00 ml thinly sliced basil leaves

Instructions:

Prepare the salad by mixing ingredients in a bowl, season with sea salt and freshly ground black pepper to your liking, cover, and refrigerate while preparing the quesadillas.
Lay down a tortilla and brush it lightly with oil. Flip it over. Layer spinach, mozzarella, jalapeno slices, and basil on one side of the tortilla. Fold it in half, gently pressing down. Repeat with the rest of the tortillas.
Preheat a large non-stick frypan over medium-low heat. Cook the quesadillas in batches for 1 minute on each side until the cheese is melted and the tortilla is golden. Keep them warm as you finish cooking the rest, then cut each into 3 wedges and serve with the avocado salad.

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