This is a classic Mexican dish that’s great for sharing. It may be a little tricky, but it’s a great way to get the flavour of Mexico without setting your mouth on fire!
Difficulty Level: 4/5
You will need an adult’s help with this recipe as you will be dealing with boiling water and a hot frying pan.
- Frying Pan
- Food Processor
- 2 Tablespoons Butter
- 800g Wholemeal Flour
- 2 Tablespoons Baking Powder
- ¼ Teaspoon Salt
- 350ml Boiling Water
- 250g Cheddar Cheese
- 200g Low Fat Sour Cream
- ½ Finely Chopped Red Onion
- 200g Tomato Puree
- 2 Ripe Avocados, Peeled and Chopped
- 2 Fresh Jalapeno Chillies
- 3 Limes, Juiced
- A Generous Pinch of Sea Salt
1. Mix together the flour, baking powder and salt in a large bowl.
2. Rub in the butter to resemble the texture of fine breadcrumbs.
3. Add the water slowly, mixing with a wooden spoon to make a soft dough – you may not need all the water.
- Be very careful here as the water will be extremely hot! You may need to ask an adult to help you.
4. Knead the dough for a few minutes on a floured surface until smooth and elastic.
- Kneading is a process that develops the gluten in the dough and makes it stretchy.
- What you need to do is: using the ball of your hand, squash the ball of dough and push it away from you to stretch it. Then, push it back into a ball, turn it a little and repeat; usually for around 10 minutes – time to flex those arm muscles!
5. Brush some oil over the top of the dough and put it back into a bowl, cover with a tea towel and leave to rest for 10 minutes.
6. Divide the dough into small balls, the size of golf balls, and roll them out to whatever size and thickness you like; just make sure that they are all relatively thin or they won’t toast.
7. Cook in a dry heavy frying pan until the top is slightly bubbly, then turn onto the opposite side for a minute or two.
- Keep the tortillas stacked and warm inside a clean tea towel.
8. Put a dash of oil into the frying pan and when it has heated up, add one of the tortilla wraps.
9. Sprinkle over the grated cheese, pile on all of the sour cream and red onion, then evenly cover with tomato puree.
10. Lay another tortilla on top and cook on both sides until it’s toasty and brown and the cheese is oozing out of its centre.
11. Meanwhile, use a food processor to combine the avocado, chillies, lime juice and salt – mix until smooth.
12. Take your oozing Quesadillas out of the pan and then slice them into wedges. Serve immediately with the Guacamole dip.