Thursday, 21 March 2013

Gluten Free Prawn & Corn Quesadillas & Guacamole

Quesadillas are the best. Cheesy, gooey, tasty insides with crisp and crunchy outsides.

(Makes 3 small quesadillas)

For the guacamole -

1 & 1/2 avocado
A few sprigs coriander (including stalks)
3 medium tomatoes
1/2 tsp dried chili flakes
Juice of 1 lime
Salt & pepper

For the quesadillas -

6 small GF corn tortillas
100g small cooked prawns
100g Manchego cheese, finely grated
150g frozen sweetcorn
A few spinach leaves
A few basil leaves
Salt & pepper

Scrape the flesh out of the avocado skins and put all the guacamole ingredients into a food processor and whizz, but not for too long to make sure it remains a bit chunky.

Place the sweetcorn in a pan of boiling water and cook for about 5 minutes or as per packet instructions.

Lay out three of the tortillas and top each one with with a little cheese, then a few spinach leaves, then a couple of basil leaves, then the prawns, cooked corn and finish with the rest of the cheese. Season and then top each one with another tortilla.

Try and place the fillings in the middle as much as possible so they don't fall out of the sides during cooking. They will spread out as you cook them.

 Heat a griddle pan on a high heat then griddle each quesadilla for 3-4 minutes on either side (pressing down on them so they flatten) until the cheese has melted and the tortillas are browned. Keep cooked ones warm in a low heated oven while you cook the rest.

Cut the quesadillas in half and serve with the guacamole.

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