Quesadillas

Tex-Mex fun for vegetarians - not a piece of diced, sliced or minced beef in sight!

Ingredients

• 6 peppers (2 each yellow, red and green)
• 4 medium-sized Indian red onions, sliced
• 2 tbps olive oil
• 4 flour tortillas
• 250g cheddar cheese
• 1/2 cup fresh coriander leaves, chopped
• 8 jalapeno peppers, sliced
  

Place the peppers on a baking tray under the grill and then grill them, turning every 4-5 minutes, so that they are cooked evenly all over. Place the hot peppers in a large pan and put the lid on to let them steam a little as they cook and then pick the skins off under a cold tap: the skin should come away quite easily. Discard the stems and seeds, then slice the peppers lengthways into thickish strips. In a frying pan, soften the onion in the oil and then add the jalapenos and the mixed peppers to heat through, as well as a good shake of pepper and salt. After a couple of minutes, add the coriander.

Heat the tortillas in a pan, spreading each with an equal amount of the cheese. When each layer of cheese melts, add an equal amount of the pepper mix, before folding up into a roll and then pressing lightly to flatten. Turn the tortilla to cook on the other side and then remove from the pan, cut it in half and store in a warm oven while you fill the other tortillas. Serve with guacamole, salsa and sour cream.