egg quesadillas with chilli guacamole

A Mexican-inspired recipe for a tasty lunch-time meal. (Vegetarian)

INGREDIENTS

- 2 Hass avocados, halved, stones removed, peeled, chopped

- tomato, quartered, seeds removed, cut into 5mm pieces

- 1 shallot, trimmed, thinly sliced1 fresh red chilli, halved, deseeded, finely chopped

- 1 lime, juiced

- 1/3 cup chopped fresh coriander

- 1 1/2 teaspoons olive oil

- 6 flour tortillas

- 80g (1 cup) coarsely grated reduced-fat cheddar

- 3 eggs

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METHOD

Step 1 Coarsely mash the avocado in a bowl. Add the tomato, shallot, chilli, lime juice and coriander. Stir until well combined. Season with salt and pepper.

Step 2 Heat 1/2 teaspoon of oil in a large non-stick frying pan over medium heat and swirl to coat the base. Add 1 tortilla. Top with 2 tablespoons of the cheddar. Carefully crack an egg in the centre of the tortilla. Top with 2 tablespoons of cheddar and top with another tortilla. Cook for 3 minutes or until golden. Carefully turn and cook for a further 3 minutes. Transfer to a plate. Repeat, in 2 more batches, with the remaining oil, tortillas, cheddar and eggs.

Step 3 Cut the quesadillas into quarters and serve with the guacamole.

NUTRITION

2095 kj

ENERGY

29g

FAT TOTAL

8.5g

SATURATED FAT

4g

FIBRE

18g

PROTEIN

41g

CARBS (TOTAL)