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Categories:
tomatoes red chilies scallions paprika vinegar sunflower oil avocado clove garlic lime juice fresh coriander prawns chorizo Cheddar tortillas
Viewed: 37 - Published at: 6 years agoIngredients
- 1 lb tomatoes, finely diced
- 2 None red chilies, cut into rings
- 8 None scallions, sliced
- 1/2 tsp paprika
- 2 tbsp vinegar
- 3 tbsp sunflower oil, plus extra for brushing
- 1 None ripe avocado, peeled, stoned and roughly chopped
- 1 clove garlic, peeled and crushed
- 2 tbsp lime juice
- 2 tbsp fresh coriander, little reserved for garnish, remainder finely chopped
- 1/2 lb raw prawns, heads removed and de-veined
- 1/2 lb chorizo, sliced
- 8 oz Cheddar, grated
- 8 None tortillas
Method
- In a bowl, mix the tomatoes, chilies, white parts of the scallions, paprika, vinegar and 2 tbsp oil. Season with salt and black pepper.
- In a blender, puree the avocado, garlic, lime juice and coriander. Season with salt.
- Heat the rest of the oil in a frying pan and cook the prawns for 4 mins, turning. Season with salt and black pepper. Remove from the pan and mix with the chorizo, cheese and green parts of the scallions. Spread over 4 tortillas. Top with the remaining 4 tortillas and press down. Brush with oil on both sides.
- Heat a frying pan and heat the quesadillas for 2 mins on each side. Remove from the pan and cut into wedges. Garnish with coriander and serve with the salsa and guacamole.
