Name: Chilli con carne quesadillas
Total time: 15 min
Yield: Serves 1-2
Cuisine: Mexican
Ingredients: 200g left-over or ready-made chilli con carne; 1 spring onion, finely sliced; ½ avocado, peeled, stoned and chopped; a small handful coriander, chopped, plus extra to serve; ½ red chilli, sliced; 1 tbsp jalapeños, chopped (optional); ½ lime, juiced; 2 large tortilla wraps; 50g mature cheddar, grated; soured cream and hot sauce, to serve

a white plate of quesadillas, guag and sour cream on a red cloth with an orange background

200g left-over or ready-made chilli con carne
1 spring onion
finely sliced
½ avocado
peeled, stoned and chopped
a small handful coriander
chopped, plus extra to serve
½ red chilli
sliced
1 tbsp jalapeños
chopped (optional)
½ lime
juiced
2 large tortilla wraps
50g mature cheddar
grated
soured cream and hot sauce
to serve

Method

step 1
Reheat the chilli con carne in a small pan. Mix the spring onion, avocado, half the coriander and chilli (if using) with the lime juice. Season well.
step 2
Heat a dry frying pan over a mediumhigh heat and add one tortilla to the pan. Spoon over the chilli, scatter with the cheese and some coriander. Top with the second tortilla and cook for 2 minutes until crisp and golden, then flip carefully using a spatula. Cook for another 2-3 minutes until the cheese has melted. Cut into wedges and serve with the avocado salsa, some soured cream and hot sauce.