Sundried raisin tomato quesalidila with a guacamole dip
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The portions
Serves 3
Prep time
10 Mins
Cook time
5 Mins
Submitted by: EXECUTIVE CHEF NICKY GIBBS OF THE WESTCLIFF HOTEL
What you'll need
6 tortilla wraps
200g grated cheddar
2 jars Peppadew® Sundried Raisin Tomatoes, drained keeping the oil
2 large ripe avocadoes
3 limes
1 small chopped onion
2g chopped garlic
1g chopped chilli
100g chopped coriander
1med chopped tomato
Salt and pepper to taste
How you do it
Set out 3 tortillas
Divide the cheese, the sundried raisin tomatoes and 2/3 of the chopped coriander between the 3 tortillas.
Then place the remaining 3 tortillas on top of the tortillas with the fillings.
Place a large pan on a medium heat and a little of the sundried raisin tomato oil in the pan and toast the tortillas on both sides.
Cut into wedges and serve with the guacamole.
For the guacamole
Fork the avocadoes add the lime juice, chopped onion, chopped chili, chopped garlic, chopped tomato, and the rest of the chopped coriander and season to taste.
*For a lighter version…
Use whole wheat tortillas and low fat grated cheddar
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