Filled quesadillas with guacamole

Name: Filled quesadillas with guacamole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Tomatoes; 1/2 bunch Spring onions; 1 yellow pepper; 1 collar Parsley; 50 g Gouda cheese; 125 g Flour; 125 ml Milk; 4 Eggs (size M); 7-10 Tbsp Salt; 4 TSP Oil; 7-10 Tbsp Pepper; 2 Avocado; 7-10 Tbsp Juice of 1 lemon; 1 Garlic clove; 1 green chili pepper; 7-10 Tbsp Grease; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Tomatoes
1/2 bunch Spring onions
1 yellow pepper
1 collar Parsley
50 g Gouda cheese
125 g Flour
125 ml Milk
4 Eggs (size M)
7-10 Tbsp Salt
4 TSP Oil
7-10 Tbsp Pepper
2 Avocado
7-10 Tbsp Juice of 1 lemon
1 Garlic clove
1 green chili pepper
7-10 Tbsp Grease
baking paper

Directions

1
Wash, clean, dry and slice the tomatoes. Leek onions clean, wash and cut into fine rings. Quarter peppers, remove seeds, wash and cut into fine cubes.
2
Wash the parsley, dab dry and pluck the leaves from the stalks. Chop the leaves finely, except for a few for garnishing. Grate cheese. Whisk flour, milk, eggs and salt. Heat the oil in portions in a frying pan.
3
Bake 4 pancakes in a row. Bake the parsley leaves in the pancake. Cover 2 pancakes with prepared ingredients. Season with salt and pepper and sprinkle with cheese. Put the remaining pancakes on top.
4
Place on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. In the meantime, halve the avocados, turn the halves against each other and remove the stone.
5
Remove the fruit flöeish from the peel. Immediately sprinkle with lemon juice so that the flesh does not turn brown. Peel the garlic clove, cut the chilli lengthwise and remove the seeds. Chop both very finely.
6
Add everything to the avocado and mash with a fork. Season with salt. Cut the quesadillas into pieces and serve with the guacamole.