166. Quesadilla with avocado and creamy chilli sauce (Mexican recipe)

Where I can, I try to dilute recipes for sweet desserts with something spicy and filling. Today you can learn to make a not very well known but still fairly popular Mexican dish – a quesadilla with avocado and a spicy cheese and chilli sauce. The main difference from a burrito is that the quesadilla tortilla is folded in half rather than wrapped around the filling, and it sticks together thanks to the layer of cheese. Details under the cut.

Cooking time ≈ 1.5 hours.
Ingredients (for four servings):

• 4 corn tortillas
• 4 tbsp refried tinned beans
• avocado
• a bunch of rocket
• olive oil

for the sauce:

• 250 g cream cheese
• 250 g Cheddar
• 1 chilli pepper
• 2 tsp chilli powder
• 200 ml 20% cream
• 2 sweet peppers

First let's make the sauce: mix the chopped chilli (without seeds) and the sweet pepper.

Over low heat, cook the cream and the cream cheese for about six minutes, stirring constantly (the cheese should melt completely).

Take it off the heat, add the chopped peppers and set the finished creamy chilli sauce aside.

Now cut the avocado into cubes.

Chop the rocket.

You can start assembling the quesadilla: cover the bottom of a tortilla, heated in olive oil, with the beans.

Put the avocado and the rocket on top.

Pour the creamy chilli sauce over the nearly finished quesadilla. Excellent — time to serve!

Bon appétit!