• 1 ripe avocado, peeled and stoned
  • 1 tomato, deseeded and chopped
  • 1 red chilli, deseeded and chopped
  • 1 spring onion, chopped
  • juice of 1/2 lime
  • salt and pepper
  • 100g Pilgrims Lighter Choice Mature
  • 4 tortilla wraps
  • a little sunflower oil to brush


  • STEP 1
    Mash the avocado with the lime juice. Stir in the tomato, chilli, spring onion and mix, then season to taste. Place two tortillas on a board then leaving a 1cm border clear around the edges, spread the avocado over the tortillas then scatter over the cheese
  • STEP 2
    Brush the edges with water then place the remaining tortilla on top. Press to seal the edges. Preheat a frying pan. Brush both sides of the quesadilla with a little oil, then cook them in the hot pan for 3-4 mins on each side until they are crisp and golden
  • STEP 3
    Transfer to a board and cut each into 6-8 pieces, divide between four plates and serve with a salad garnish

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