Hello ladies and gents this is the Viking telling you that today we are talking about
Grilled vegetable wraps with salsa and guacamole
A Friday night quick supper that's healthy and delicious - who could ask for anything more?
Each serving provides 617kcal, 15g protein, 80g carbohydrate (of which 14g sugars), 23g fat (of which 8g saturates), 15g fibre and 1.8g salt.
- Preparation time: 30 mins to 1 hour
- Cooking time:10 to 30 mins
- Serves: 4 quesadillas
Ingredients
For the salsa
- 8 ripe tomatoes, seeded and diced
- 1 clove of garlic, peeled and crushed
- 1 small onion, peeled and finely chopped
- ¼ fresh green chilli, de-seeded and finely chopped
- 1 tbsp fresh coriander, finely chopped
For the guacamole
- 2 ripe avocados, peeled and stoned
- 1 lime, juice only
- 1 clove of garlic, peeled and crushed
- 1 small onion, peeled and finely chopped
- 3 small tomatoes, seeded and chopped
- ¼ fresh green chilli, de-seeded and finely chopped
- 1 tbsp fresh coriander, finely chopped
For the quesadillas
- 1 courgette, cut into four slices lengthways
- 1 red pepper, seeded and cut into quarters, lengthways
- 1 yellow pepper, seeded and cut into quarters, lengthways
- 1 packet flour tortillas
- coriander leaves, to garnish
- 1 lime, cut into four wedges to garnish
Method
- To make the salsa, mix the tomatoes, garlic, onion, chilli and coriander together and leave for about 30 minutes at room temperature to allow the depth of flavour to develop.
- To make the guacamole, mash the avocados with the lime juice.
- Add the garlic, onion, tomato, chilli and coriander and mix thoroughly to combine.
- To make the quesadillas, heat a chargrill pan over a medium to high heat, add the courgette slices and peppers and grill for 10-15 minutes or until softened and chargrilled in places. Remove the griddled vegetables from the pan and cut into strips.
- Spread one tablespoon each of guacamole and salsa onto four tortillas.
- Divide the vegetables between the four tortillas. Wrap them up and return them to the chargrill pan for one minute on each side.
- Open the quesadilla slightly to serve, garnished with coriander leaves and wedge of lime.
and as always have a chilled day from the Viking
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