Easy-peasy cheese, avocado and coriander quesadillas

A little green chilli adds some zing to these cheesy, vegetarian quesadillas. For a meatier version, you could also add leftover roast chicken.


3 garlic cloves, finely chopped
1 green chilli, deseeded and finely sliced
2 tbsp olive oil
400g tin chopped tomatoes
1 tsp sugar
100g mozzarella cheese
1 handful coriander
1 avocado
8 wraps


Sauté the garlic and chilli in olive oil for 30 seconds, add the tomatoes and sugar and then simmer for 20 minutes until the sauce has reduced. In the meantime, prepare the rest of the fillings – grate the cheese, finely chop the coriander and dice the avo. Place one wrap on a chopping board and spoon over a layer of the cooked tomato mixture. Place enough grated cheese over to form a layer, then add some coriander and avocado, and top with more cheese. Coat another wrap with the tomato mixture and place, sauce-side down, on top of the layered wrap. Place the quesadilla in a dry pan on medium to low heat, and wait until it’s toasted on one side and the cheese has begun to melt. Flip the quesadilla over and toast the other side. To serve, cut into pizza-size slices.

Tip: For something meatier, you can add leftover roast chicken to the layers before pan-frying the quesadilla.

Recipe by Hannah Lewry for iMagazine.

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