11g fibreper serving
58g proteinper serving
Prawn & Avocado Quesadillas
Golden, blistered tortillas oozing molten mozzarella, with smoky pink prawns and creamy avocado tumbling from every wedge alongside a pot of cool soured cream.
Ingredients
Serves 2- 250 graw king prawns, peeled
- 4large flour tortillas
- 100 gcherry tomatoes, quartered
- 1 tspsmoked paprika
- ½ tspcumin
- 1 tbspolive oil
- 120 ggrated mozzarella
- 1ripe avocado, mashed
- 1lime, juiced
- 1jalapeño, finely sliced
- 15 gcoriander, chopped
- ½ tspchilli flakes
- Fine salt and black pepper
- 4 tbspsoured cream (optional)
Method
- Toss the prawns with the smoked paprika, cumin and a good pinch of salt until evenly coated.
- Heat the olive oil in a frying pan over high heat. When it shimmers, add the prawns and cook for 2 minutes, turning once, until just pink and curled. Tip onto a plate.
- Mash the avocado with the lime juice and a pinch of salt; keep it a little chunky for texture.
- Lay out all four tortillas. Spread a quarter of the avocado over one half of each, then divide the prawns, tomatoes, jalapeño, cheese and coriander evenly between them. Fold the empty halves over to enclose the fillings.
- Wipe out the pan and set it over a medium-high heat. In a wide pan, cook two folded quesadillas at a time for 2–3 minutes per side, pressing gently, until golden and blistered and the cheese has melted. Keep the first pair warm while you cook the second; allow extra time if your pan fits only one.
- Slice each quesadilla into wedges, divide between two plates and scatter with the chilli flakes. Serve with the optional soured cream if using.
Per serving
- kcal
- 877
- protein
- 57.8g
- fibre
- 11.3g
- carbs
- 79.7g
- fat
- 38g
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