Ingredients

Guacamole

• 1 ripe avocado
• 3 tbsp. yoghurt
• 1 tsp. ground coriander
• 1/2 tsp. garlic powder (optional)
• Juice of 1/2 a lime
• 1 drop of Tabasco
• 1 pinch of salt

To Assemble

• 300g cheddar cheese (or cheese of your choice that melts well), grated
• 300g carrot, grated
• 150g roasted mixed nuts, crushed
• 12 flour or corn soft tortillas
• 2 tbsp. Olive oil

Salsa

• 300g tomatoes, diced
• 200g red onion, finely chopped
• 3 garlic cloves, finely chopped
• 300g cucumber, diced
• 100g corn kernels, cooked (optional)
• 1/2 bunch coriander, chopped
• 1/2 bunch mint, chopped
• 4 tbsp. olive oil
• 3 tablespoons lime or lemon juice
• 2 tsp. salt
• 2 tbsp. Caster sugar

Method

1. Guacamole: Place the flesh of the avocado in a bowl with the remaining ingredients and mash them with the back of a fork, until you have a fairly smooth mixture. Alternatively puree in a food processor but the mixture may become to smooth.
2. Salsa: Place all the prepared ingredients in a container and mix them well so that all the ingredients intermingle. Leave for 1 to 2 hours at room temperature to allow the flavours to develop.
3. To Assemble: Brush one side of each tortilla with olive oil and place oiled side down on chopping board or plates. Distribute the cheese evenly onto 6 tortillas, followed by the 2/3's of the salsa, then the carrot and finally the nuts. On the other 6 tortillas spread 2/3's of the guacamole. Place the tortillas with guacamole on the cheese ones, so that you have 6 filled quesadillas.
4. To Cook: Place the quesadillas carefully onto a moderate BBQ cheese side down. Cook them for 3-5 minutes and carefully turn them over (a large fish slice is useful for this task). The cooked side should be golden with some dark grill marks. Cook for a further 3 to 5 minutes and remove them from the barbecue.
5. To Serve: Slice the quesadillas into 6 wedges, place them in the centre of each plate, over lapping the slices. Place 3 small spoonfuls each of guacamole and salsa around each plate. Sprinkle some crushed peanuts over the quesadillas and garnish with coriander. Serve.