Quesadilla caprese with guacamole

Name: Quesadilla caprese with guacamole
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g cherry tomatoes; 2 pickled mild peppers; 250 g Mozzarella; 1⁄2 Package Wheat cakes (4 pieces, 160 g); 4 Stem(s) Coriander; 2 ripe avocados; 3 TSP Lime juice; 7-10 Tbsp salt, pepper; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

Fast eating from the tray: While the filled flat cakes are baking in the oven, you can mix the guacamole for dipping.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g cherry tomatoes
2 pickled mild peppers
250 g Mozzarella
1⁄2 Package Wheat cakes (4 pieces, 160 g)
4 Stem(s) Coriander
2 ripe avocados
3 TSP Lime juice
7-10 Tbsp salt, pepper
baking paper

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line a tray with baking paper. Wash the tomatoes. Cut tomatoes and pepperoni into slices. Tear mozzarella finely. Put 2 wheat flat cakes on a baking tray.
2
Spread the mozzarella, tomatoes and pepperoni over it. Place the remaining flat cakes on top. Bake in a hot oven for 5-7 minutes.
3
Wash the coriander and pluck the leaves. Cut avocados in half, remove seeds. Remove the flesh from the skin, puree with lime juice and coriander. Season with salt and pepper. Quarter the quesadillas. Add guacamole.