Quesadillas with guacamole - serves 2
1 red onion
1 bunch coriander
1 ripe avocado
1 red chilli
150g cheddar cheese
1 packet flatbreads or tortilla wraps
Peel and finely dice the red onion. Chop the red pepper, tomatoes and coriander. Grate the cheese and deseed and finely chop the chilli.
Peel and stone the avocado. Put the flesh into a bowl and mash roughly with a fork, adding a squeeze or two of lemon juice to loosen the mixture. Stir in a large handful of coriander, a quarter of the red onion and as much chopped chilli as you like. Season to taste with salt and black pepper, adding more lemon juice if you think it is necessary. Cover with cling film and place in the fridge until you are ready to serve.
Tip the remaining onion and coriander into a bowl along with the red pepper, tomatoes and cheese, season with salt and black pepper and mix well.
Place a frying pan containing a tablespoon of oil over a medium heat.
Lay a tortilla wrap out in front of you. Sprinkle a handful of cheese mixture evenly over the base, then cover with another tortilla and press together lightly.
Lower the tortilla into the pan and cook for 3-4 minutes, until the cheese is starting to bubble. Carefully turn over and cook for a couple more minutes.
Remove from the pan and keep warm in a low oven, while you prepare the remaining quesadillas.
Slice the quesadillas into quarters and serve the guacamole on the side.
Note: The Dh30 recipe works of the premise that you already have the most basic of store cupboard or fridge staples - items such as oil for cooking and dressing, vinegar, butter, salt and pepper - at your disposal.