Spring onion quesadillas with guacamole salad
Ingredients
- Step 1 10 spring onions , trimmed
- Step 2 2 tbsp pumpkin seeds , plus extra to serve
- Step 3 1 tbsp olive oil , plus 1 tsp
- Step 4 2 soft flour tortillas (or gluten-free alternative)
- Step 5 10 slices of jalapeno chillies (from a jar)
- Step 6 85g cheddar , grated
- Step 7 1 avocado , halved, stoned and peeled
- Step 8 juice 1 lime
- Step 9 small pack coriander , plus extra leaves to serve
- Step 10 ½ cucumber , peeled, halved lengthways and sliced on the diagonal
- Step 11 2 Little Gem lettuces , cut into thin wedges
Calories: 625
Carbohydrate: 26 g
Protein: 22 g
Fat: 45 g
Cook time: 30 minutes
Prep time: 15 minutes
Total time: 45 minutes
Servings: 2
TAGS
Dinner
Lunch
Snack
Supper
Mexican
10-30 minute
2 serving
3 of 5-a-day
800 kcal or less
Calcium
Everyday
Fibre
Folate
Iron
Jemma Morphet
Main
Mexican
Quick
Spring
tortilla
Vitamin c
Weeknight
Directions
- Step 1 Boil a pan of water and add the spring onions. Cook for 2-3 mins until just tender, then drain and run under very cold water. Set aside on some kitchen paper. Toast the pumpkin seeds for 1-2 mins in a hot, dry pan until slightly golden. Tip into a bowl and leave to cool.
- Step 2 Heat a griddle pan on a high heat. Drizzle the spring onions with 1 tsp olive oil and season. Griddle for 2 mins each side until lightly charred. Lay out a tortilla and place the spring onions across, top to tail. Scatter over the jalapeños and the cheese. Top with the other tortilla and press together. Cook in the griddle pan for 1-2 mins each side, turning carefully, until the cheese has melted and the tortilla is crisp.
- Step 3 Meanwhile, whizz together the remaining oil, the avocado, lime juice, coriander and 1 tbsp water. Season the dressing before tossing with the cucumber and lettuce. Sprinkle with pumpkin seeds and the remaining coriander leaves. Cut the quesadilla in quarters and serve with the salad.