Mexican platter recipe

Ingredients

• 4 tomatoes
• 1 clove garlic, unpeeled
• 1–2 fresh green jalapeno
• 1 tbsp pine nuts
• Juice of 1 lime
• 1/2 onion, finely chopped
• Small handful of coriander
• 4 avocados
• 1 red chilli
• 1 red onion
• Juice 1 lime
• handful of fresh coriander, chopped
• 1 clove garlic, crushed
• 1 tomato, finely chopped
• 1 tbsp cottage cheese
• Oil, for frying
• 4 flour tortilla wraps
• 300 g spinach
• 200 g jar sweet roasted peppers
• 2 spring onions, chopped
• 1 red chilli finely chopped
• Hand full of Coriander leaves
• 4 flour tortilla wraps
• handful of grated mild cheddar cheese
• handful of sliced smoked Applewood cheddar cheese

Method

1. Heat the oven to 200°C (gas 6). For the salsa, roast the four tomatoes, unpeeled garlic clove, jalapeño and pine nuts until beginning to blacken. Cool enough to handle, peel the garlic and mash it with the roasted ingredients. Cool and refrigerate, then stir in the first lime juice, half onion and first coriander portion before serving.
2. For the guacamole, mash the avocados with the red chilli, red onion, second lime juice and chopped coriander. Refrigerate. Shortly before serving, mix in the crushed garlic, chopped tomato and cottage cheese.
3. For the tortilla chips, heat frying oil in a stable pan. Tear four tortillas into pieces and fry them in batches until crisp and golden. Drain on kitchen paper.
4. For the quesadillas, cook the spinach until tender, drain it and squeeze it dry. Mix it with the roasted peppers, spring onions, second red chilli and final coriander portion.
5. Spread the spinach filling over two of the remaining tortillas, add both cheeses and cover with the other two tortillas. Cook each quesadilla in a hot non-stick pan until golden on both sides and the cheese has melted.
6. Cut the quesadillas into wedges and serve them with the salsa, guacamole and tortilla chips.