Mexican Tortilla Sandwich
- For the quesadillas
- 3 tablespoons
red Bell pepper (seeds removed & chopped)
- 2 tablespoons
- ½ teaspoon
Flour tortillas (25 cm|10 inch)
- 1 cup
- For the pea guacamole
- 2 ½ cups
- 1 clove
- 1 tablespoon
freshly milled Black pepper
- To garnish
Heat 2 tablespoons olive oil in a large skillet (frying pan) and fry the garlic and vegetables for about 5-8 minutes until tender. Remove from the heat and stir in the cumin. Season to taste with salt and pepper.
Divide the mixture between 2 tortillas and sprinkle with the cheese. Top each with the remaining tortilla.
Brush the tortillas with a little of the remaining oil.
Heat a dry skillet and cook the tortillas until the cheese has melted. Serve immediately, cut into wedges.
For the pea guacamole: cook the peas in a pan of boiling salted water for about 5 minutes until tender. Drain well.
Put the onion and garlic into a food processor or blender and blend to a paste.
Add the cilantro and blend thoroughly, then add the peas and process until well-blended. Tip into a bowl.
Stir in enough olive oil until the mixture reaches the consistency of guacamole.
Stir in the lime juice and season to taste with salt and pepper.
Serve the guacamole with the quesadillas and garnish with cilantro and lime wedges.