Vegetarian Quesadillas

Serves 4

Salsa

1 can of crushed tomatoes

1 clove of garlic (leave out if sensitive but this sauce is HOT so there is very little garlic per serve)

1 tablespoon of ginger, grated

1 tablespoon of hot hot hot chilli sauce (I use this one which has a nice a smoky flavour)

2 tablespoons of red wine vinegar

1/2bunch of coriander, chopped

2 tablespoons of dried chives

1 tsp of smoke flavour

Guacamole (people sensitive to polyols may wish to omit this)

2 avocados, mashed

1 lime, juiced

3 teaspoons of tobacco sauce

Quesadillas

10, corn tortillas (look for Woolworth's Brand or Diego's)

1 large capsicum, diced

1 can of corn, drained and rinsed

1/2 bunch of coriander, finely chopped

1 lime, juiced

1 bag of spinach

1 cup tasty cheese

1 cup mozzarella cheese

Salsa

1. Heat a little olive oil in a medium sized pot. Sautee the garlic and ginger. Add the tomatoes, vinegar, smoke flavour and hot sauce. Reduce. When thickened add the chives and coriander. Blend. Cool in the fridge.

Guacamole

2. Mix ingredients together. Season to taste

Quesadillas

3. Place corn, capsicum, coriander, spinach and cheese on one tortilla. Top with another like a sandwich.

4. Heat fry pan to hot. Place quesadilla in the pan. Weigh down with something (e.g. a another heavy based pan). When browned underneath, turn over with a spatula. Remove when cheese melted.

5. Serve with guacamole and salsa.

NOTE: If you are sensitive to the guacamole or the sauce you can just leave these out. I find that you use so little (about 1 tablespoon of guacamole and 2 teaspoons of salsa) over the whole meal that it's fine. 

VARIATION: Serve also with some greek yoghurt.