Quesadillas with tomato-mozzarella filling and guacamole

Name: Quesadillas with tomato-mozzarella filling and guacamole
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g cherry tomatoes; 2 pickled peppers (about 15 g each); 2 (125 g each) balls of mozzarella cheese; 4 (each 20 cm Ø) Wheat tortilla; 3 Stem(s) Coriander; 2 Avocados; 2 TEASPOONS Lime juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g cherry tomatoes
2 pickled peppers (about 15 g each)
2 (125 g each) balls of mozzarella cheese
4 (each 20 cm Ø) Wheat tortilla
3 Stem(s) Coriander
2 Avocados
2 TEASPOONS Lime juice
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the tomatoes, drain well and cut into slices. Cut the pepperoni into slices. Grate mozzarella.
2
Heat a pan without fat. Put a tortilla in the pan. Sprinkle half of the mozzarella on top, half of the tomatoes and pepperoni on top. Place a second tortilla on top. Fry on both sides over medium heat for 5-7 minutes each, remove.
3
Make a second quesadilla from the remaining ingredients.
4
Wash coriander, shake dry and pluck leaves from the stems. Put a few leaves aside for garnishing. Cut avocados in half, remove seeds and peel the flesh. Puree the flesh with lime juice and coriander.
5
Season to taste with salt and pepper.
6
Quarter the quesadillas, arrange them on a plate and sprinkle with salt and pepper. Garnish with coriander. Add guacamole.