Chefs Note:
These Mexican-style stuffed pancakes are great when you've got mates round. They're dead easy to make and just need a bottle of Mexican beer to wash them down!

For the salsa:
  • 4 plum tomatoes, deseeded and roughly chopped
  • 1 red onion, peeled and chopped
  • 1 green chilli, deseeded and chopped
  • 20g pack fresh coriander, leaves only
  • juice of 2 limes
  • salt and freshly ground black pepper

For the guacamole:
  • 3 green chillies, deseeded
  • 2x20g packs fresh coriander leaves only
  • 3 ripe medium avocados, half and stoned
  • juice of 2 limes
  • salt and freshly ground black pepper

For the quesadillas:
  • 250g pack mature West Country farmhouse Cheddar, grated
  • 2 bunch spring onions, sliced
  • 1 red pepper, sliced
  • 2x20g packs coriander, chopped
  • 2 red chillies, chopped
  • 2 soft flour tortillas
  • small pot soured cream

Cooking Method
  • 1. Preheat the oven to 200�C, 200�F, Gas mark 6.
  • 2. For the salsa, mix all the ingredients together in a bowl. Season well, cover and chill.
  • 3. For the guacamole, puree the chillies and coriander in a food processor. Add the avocado flesh and lime juice. Mix and season well.
  • 4. For the quesadillas, place the cheese, spring onions, red pepper, coriander and red chillies on 4 of the tortillas. Top each with another tortilla and press down firmly.
  • 5. Lay the quesadillas on baking trays, making sure not to stack them on top or over each other. Bake until golden and melted. Cut into quarters. Serve with the salsa, guacamole and soured cream.

Preparation time: 15 minutes
Cooking time: 25 minutes

  • For speedy cheese grating, use a food processor or buy those handy pack of ready-grated cheese.
  • Jamie Oliver "snack tried" and tested by myself