WONDERFUL MEXICAN PEPPER, CORIANDER, AVOCADO & QUESO QUESADILLA WITH PICO DE GALLO, SOUR CREAM, GUACAMOLE & SWEET CHILLI SAUCE

QUESADILLA CON QUESO
2 flour tortillas (recipe below)
100g grated cheese
1/2 red pepper fine diced
2 spring onions fine sliced
1 tomato de-seeded & fine diced
1 bunch coriander chopped
Sweet chilli sauce

If making your own tortillas, recipe below, when you cook the tortilla on the skillet, just cook one side of two tortillas first, (this you don't have to do if you are using shop brought), then when you put the raw side of one back in the skillet, leaving the cooked side up load with the cheese, red pepper, onion, tomato, coriander and drizzle over the sweet chilli sauce, place the cooked side of the other tortilla on the topping side, cook for 2 minutes and the turn over and cook the other tortilla for approx 1-2 minutes.  Take off the heat and rest for a couple of minutes then I like to cut into four triangles and serve topped with pico de gallo, sour cream, guacamole, coriander and more sweet chilli drizzle. 

SWEET CHILLI SAUCE
500g red chillies stalks removed
50ml water
1 1/2 tsp salt
2 tbsp sugar (possibly more to taste)
80ml rice wine vinegar

This makes approx 200ml of sweet chilli sauce, take the red chillies and water and simmer gently for approx 10 minutes until soft, take off the heat and mix in all the other ingredients, leave to cool slightly and then blend, taste and if needs more sugar add while still warm and stir in till melted.

PICO DE GALLO
1 small onion fine diced
1 tomato de-seeded & fine diced
1 bunch coriander chopped
1 red chilli fine chopped
Salt & pepper
1/2 lime juice

Mix all the ingredients together in a bowl and season with salt & pepper and the lime juice to taste.

SOUR CREAM
100ml double cream
1/2 lemon juiced
If you want to make your own, whisk the double cream, as it comes to a thick peak, drizzle in the lemon juice and stir in gently, taste and add more lemon if needed.

GUACAMOLE
1 ripe avocado
1 bunch coriander
1 lime juiced
1/2 red onion chopped
2 green chillies fine chopped
Black pepper

Traditionally you would make this in a pestle & mortar, but a bowl and the end of a rolling pin is just as good or a potato masher and the back of a spoon, start by pounding half of the coriander & onion in the pestle, add the avocado and pound, stir in the lime juice and remainder of fine chopped red onion, coriander & green chilli, season to taste.  MAKE THIS MOMENTS BEFORE YOU ARE ABOUT TO EAT IT, the lime juice will help stop the avocado from browning, but it is a dish that will not keep.

FLOUR TORTILLAS
450g masa harina
600ml hand hot water
30ml ooil
1 tbsp sea salt

Mix the masa harina, salt & ooil together, add half the water and leave to rest for 10 minutes.  Slowly start adding more water & kneading with your hands, you are looking to get a soft slightly sticky formed dough, cover with a damp cloth a leave to rest for 30 minutes.  Pull off a golf ball size of dough and place on a sheet of clingfilm, with the heel of your palm gently push down to flatten the dough, cover with another sheet of clingfilm, this is to stop the dough sticking, roll out to a 2mm thick disk.  To cook pre heat a non stick skillet or frying pan and cook the tortilla for 2 minutes on one side, at this point if you are going to stuff, cook one side of another tortilla and then turn it over and load with the queso ingredients, and top with the other tortilla then cook for 1-2  minutes on both raw sides.  It is so worth making your own tortillas, really quick, easy and so satisfying.