This is an easy and tasty dish which is great for lunch or a light dinner. Most shops now sell soft flour tortillas which make this a quick dish to prepare.
Prep: 10 minutes
Cook: 10 minutes
12 flour quesadillas
500g cooked turkey, shredded or roughly chopped
120g cranberry sauce
60g roasted cashews or peanuts, finely chopped
200g grated gouda, cheddar or emmental cheese
oil for frying
2 avocados, very ripe
juice of 1 lime
3 tbps natural yoghurt
pinch hot paprika
pinch maldon salt crushed
Avocado: Slice the avocados in half and remove the stone, and spoon out the flesh. Place the flesh in a bowl, add the rest of the ingredients and mash them together with a fork until you have a rough puree.
Quesadillas: Place 6 tortillas out on a work top. Spoon the cranberry sauce out on each tortilla and spread it out, repeat this with the avocado. Sprinkle the cheese over the tortillas and distribute the turkey evenly over the the tortillas. Sprinkle the nuts over the turkey. Place the remaining tortillas over each filling so that they are sandwiched together.
To Cook: Place 4-5 tablespoons of oil into a frying pan slightly larger than the tortillas. Heat the oil over a moderate to high heat, when the oil is hot carefully place a filled tortilla in it and fry it for a couple of minutes on each side so that the tortillas is brown and crisp and the filling hot. Remove the quesadilla from the pan and keep warm, while you repeat this process with the remaining quesadillas.
To Serve: Slice the quesadillas in half or quarters and serve them hot.