I love quesadillas! Foremost because its mega delicious, but also because its super quick and a great way to use up leftovers. When searching the web it seems like a quesadilla can contain almost anything eatable so there are endless variations to try out – only the sky is the limit. There is though one thing that they all have in common – CHEESE! Yep, you need something that glues the goodness together and what does that better than melted cheese? What kind of cheese you use is up to you; choose the kind you like the most and adapt the cheese so it fits nicely with the rest stuffing’s. Another essential part of a quesadilla is the tortilla bread – in Mexico quesadillas are made with corn tortillas but you can off course substitute it for wheat flour tortillas instead. That’s what I did and it turns out great even though it’s not traditional.
I’m sorry for the delay of this recipe but I had, what I thought was a brilliant idea in mind that absolutely didn’t turned out the way I predicted. Things doesn’t always go the way you want! But what does it matter? I came up with this lovely quesadillas instead and they are worth wating for. This is also the last episode in the Turbo Thursday series, at least for this time. Therese is though a big possibility that this series will reappear in the future; because everyone is in need of quick tasty foods. If you want to check out previous Turbo Thursday posts click on the dish you wish to read more about in the list below:
Back to these quesadillas… I wanted to create a sauce/dip with Mexican influences. Guacamole is super tasty but I felt for something in between a traditional guac and a acidic yoghurt sauce and all of a sudden the dairy free avocado mush was born; its got a tangy vibe from lime a creamy tone from avocado and nuts, a freshness from cucumber and coriander and a hint of garlic just because I love garlic.
Coriander is another thing that’s for me is essential in Mexican food and that’s why I added a lot of it into this recipe 😛 I used to dislike coriander, or rather I hated coriander, I found it soapy in the taste and I imagined that’s what it would taste like if you took a sip out of the bottle with detergent. But as I grow so did my taste buds and now I’m stuck, the taste is crisp with a slight citrus tone. Amazing! Today I’m a big fan of this herb and I hope you’re to because as I said its a lot of it this time.
Cheesy Aubergine Quesadilla with Avocado Mush – 4 Quesadillas/Servings
So simple and so delicious! Throw this quesadillas together for breakfast, brunch lunch or dinner, they will newer go wrong and everyone will love them (if they’re a fan of Mexican food with a good portion of coriander so to say).
8 tortillas (corn or wheat, 1 package = 320 g)
900 g aubergine
450 g tomatoes
4-5 garlic cloves
3 tsp whole cumin
60 g fresh coriander
300 g cheese
350 g avocado (2 pieces)
150 g cucumber (15-20 cm)
40 g fresh coriander
40 g pine nuts
2 garlic clove
80 g lime juice (juice from 3 limes)
20 g olive oil
Fresh coriander leafs
Quesadillas. Add a splash of neutral oil to a frying pan and bring up to high heat. While the skillet is warming up cut the aubergine into small dices (about 0,5 cm). Throw the aubergine into the pan and fry for about 8 minutes or until nicely browned. Stir a few times during the cooking process so the aubergine is evenly colored. Cut the tomatoes into approximate the same size as the aubergine and add that to the pan alongside with finely chopped garlic, chili (adjust the heat by adding the seeds and the white membranes for a spicier version or just use the red part if you want less of a kick) and newly bashed cumin. Cook for another 5 minutes or so, this time on medium heat, or until most of the liquids has evaporated from the tomatoes. The final mixture should be sticky but not wet. Add finely chopped coriander and season with salt towards the end. Lay out 4 tortillas and spread with grated cheese, divide the aubergine mix over and flatten out to an even layer that covers the whole tortilla. Top with more cheese and a second tortilla bread. Fry each quesadilla in a skillet on medium heat in a small glug of neutral oil until golden and crisp on both sides.
Mush. Cut the avocado in half and remove the stone. Scoop out the avocado flesh and add that to a mixing bowl alongside with the cucumber cut into big chunks, pine nuts, garlic, lime juice and olive oil. Mix until smooth and creamy. Add salt to taste.
To serve. Peel and thinly slice the red onion. Roughly tear/chop the coriander. Slice the quesadillas into wedges and sprinkle with avocado mush, red onion and coriander.