Spring onion quesadillas with guacamole salad
Delight in the flavors of spring onion quesadillas paired with a zesty guacamole salad. A culinary masterpiece that bursts with fresh and vibrant tastes.
Ingredients:
- 10 spring onions, trimmed
- 2 tbsp pumpkin seeds, plus extra to serve
- 1 tbsp olive oil, plus 1 tsp
- 2 soft flour tortillas (or gluten-free alternative)
- 10 slices of jalapeno chillies (from a jar)
- 85g cheddar, grated
- 1 avocado, halved, stoned and peeled
- juice 1 lime
- small pack coriander, plus extra leaves to serve
- ½ cucumber, peeled, halved lengthways and sliced on the diagonal
- 2 Little Gem lettuces, cut into thin wedges
Instructions:
- Bring water to a boil in a pot and add the spring onions. Cook for 2-3 mins until slightly soft, then drain and rinse under cold water. Place on a paper towel to dry. Cook the pumpkin seeds in a hot, dry pan for 1-2 mins until they turn slightly golden. Transfer to a bowl and let them cool down.
- Preheat a griddle pan over high heat. Drizzle 1 tsp of olive oil over the spring onions and season with salt and pepper. Grill for 2 mins on each side until they get a light char. Place the spring onions in a line on a tortilla. Sprinkle the jalapeños and cheese over them. Cover with another tortilla and press gently. Cook on the griddle pan for 1-2 mins on each side until the cheese melts and the tortilla becomes crispy.
- While that's cooking, blend the remaining olive oil, avocado, lime juice, coriander, and 1 tbsp of water. Season the dressing and mix it with the cucumber and lettuce. Sprinkle pumpkin seeds and the rest of the coriander leaves on top. Cut the quesadilla into four pieces and serve it with the salad.
Summary:
- Calories: 1331 kcal
- Fat: 92 g
- Protein: 44 g
- Carbs: 100 g
- Potassium: 2620 mg
- Magnesium: 285 mg