Quesadillas with Quacamole & Fresh Tomato Salsa

This Tex-Mex dish is quick to prepare and makes a nice snack or meal. The dips are also great with tortilla chips or any Tex-Mex food, such as burritos or fajitas.

Quesadilla filling: (makes 3-4)

cheese (grated)

half a small red onion (chopped)

tomato (peeled, de-seeded and diced)

bunch of fresh coriander (coarsely chopped)

fresh chili (finely chopped)

tortilla bread (2 for each quesadilla)

- Mix all the ingredients together in a bowl.

- Heat a dry frying pan on a medium to medium high heat until hot, add a tortilla and cover with the filling. Then add the second on top to form a 'sandwich' and press it down to help the cheese stick the two pieces together. Continue cooking until the tortilla is slightly browned, then turn over and fry the other side.

Quacamole:

2 ripe avocados (peeled and mashed)

1-2 tomatoes (peeled, de-seeded and diced)

half a small red onion (finely chopped)

a small clove of garlic (crushed)

lime juice

salt

pepper

(fresh coriander)

- Mix all the ingredients together. You can keep the avocado stone in the dip until it's served as it prevents the quacamole from turning brown.

Fresh Tomato Salsa:

4-6 tomatoes (peeled, de-seeded and chopped)

1/4 cucumber (de-seeded and chopped)

half a small red onion (finely chopped)

fresh chili (finely chopped)

fresh coriander (chopped)

salt

pepper

lime juice

- Mix all the ingredients together and serve soon after making it as it gets wet quickly.