← All recipes

🍽️ Crispy Quesadillas with Fresh Guacamole

742 kcal · 30 min · 4 servings

Ingredients

• 150 g corn flour
• 150 g wheat flour
• 1 pinch salt
• 4 tbsp sunflower oil
• 100 ml water
• 500 g beefsteak tomato
• 2 fresh hot chili peppers
• 0.5 bunch spring onions
• 2 tbsp oil (20 g each)
• 1 clove garlic
• salt
• pepper (from the mill)
• 100 g grated cheese (e.g. Gouda)
• 1 small onion
• 3 fresh hot chili peppers
• 3 ripe avocados
• 2 limes
• 1 bunch fresh cilantro
• salt
• black pepper (from the mill)
• 50 g sour cream (for serving)

Instructions

1. 1. Peel the onion and chop it finely.
2. 2. Wash the chili peppers.
3. 3. Slice the chili peppers lengthwise.
4. 4. Remove the seeds from the chili peppers.
5. 5. Dice the chili peppers finely.
6. 6. Peel the avocados.
7. 7. Cut the avocados in half lengthwise.
8. 8. Remove the pit from the avocado halves.
9. 9. Carefully scoop the flesh out of the skin.
10. 10. Cut the limes in half.
11. 11. Squeeze out the lime juice.
12. 12. Wash the cilantro.
13. 13. Shake off excess water from the cilantro.
14. 14. Chop the cilantro leaves finely.
15. 15. Put the avocado flesh into a blender.
16. 16. Add the lime juice to the blender.
17. 17. Add the cilantro to the blender.
18. 18. Puree the mixture until smooth.
19. 19. Mix the avocado puree with the onion.
20. 20. Mix in the chili pieces.
21. 21. Season the guacamole with salt.
22. 22. Season the guacamole with pepper.
23. 23. Garnish the guacamole with fresh cilantro leaves.
24. 24. Mix the cornmeal in a bowl.
25. 25. Mix the flour in the bowl.
26. 26. Mix the salt in the bowl.
27. 27. Mix the oil in the bowl.
28. 28. Mix the water in the bowl.
29. 29. Knead the ingredients into a smooth dough.
30. 30. Cover the dough.
31. 31. Let the dough rest for about 20 minutes.
32. 32. Knead the dough briefly on a lightly floured surface.
33. 33. Divide the dough into 8 equal pieces.
34. 34. Roll each piece into a thin circle using a rolling pin.
35. 35. Ensure the circles are about 25 centimeters in diameter.
36. 36. Fry the tortillas for about 1 minute per side in a hot pan without oil.
37. 37. Fry the tortillas until dark brown spots appear.
38. 38. Press the dough flat with a spatula if it puffs up.
39. 39. Keep the finished tortillas warm.
40. 40. Blanch the tomatoes with boiling water.
41. 41. Peel the tomatoes.
42. 42. Cut the tomatoes into small pieces.
43. 43. Wash the chilies.
44. 44. Halve the chilies.
45. 45. Remove the seeds from the chilies.
46. 46. Chop the chilies finely.
47. 47. Wash the spring onions.
48. 48. Trim the ends of the spring onions.
49. 49. Slice the spring onions into rings.
50. 50. Heat the oil in a pot.
51. 51. Sauté the spring onions in the pot.
52. 52. Sauté the tomatoes in the pot.
53. 53. Sauté the chili in the pot.
54. 54. Peel the garlic.
55. 55. Press the garlic into the pot.
56. 56. Simmer the mixture covered over low heat for about 15 minutes.
57. 57. Season the sauce with salt.
58. 58. Season the sauce with pepper.
59. 59. Distribute the filling evenly onto 4 tortillas each.
60. 60. Place one slice of Gouda cheese on top.
61. 61. Cover with the remaining tortillas.
62. 62. Fry the quesadillas in a pan over medium heat for 4 to 5 minutes.
63. 63. Fry the quesadillas until the cheese is melted.
64. 64. Cut the quesadillas into triangles if desired.
65. 65. Serve the quesadillas with guacamole.
66. 66. Serve the quesadillas with sour cream.

Nutrition per serving

• kcal: 742
• Protein: 18 g · Fett/Fat: 45 g · Carbs: 65 g