Stop! Step away from the oil. These healthy oven-baked quesadillas are sure to put a smile on your dial, while you make terrible jokes about avocados and home ownership. Go on – it’s a national institution!
taco spice blend
(ContainsTraces of Gluten,May contain traces of allergens)
mini flour tortillas
long red chilli
white wine vinegar
Preheat the oven to 200°C/180°C fan-forced. Finely chop the red onion. Finely slice the coriander stalks (reserve the leaves for the salsa). Grate the carrot. Grate the Cheddar cheese. Finely slice the long red chilli (if using).
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add 3/4 of the red onion and the coriander stalks and cook for 3-4 minutes, or until softened. Add the beef mince and cook for 5-6 minutes, breaking up with a wooden spoon, until browned. Add the carrot, taco spice blend and salt (use suggested amount) and cook for 1 minute, or until fragrant. Season to taste with a pinch of pepper.
Place 1 mini flour tortilla on the oven tray lined with baking paper. Top with a 1/2 cup of the beef mince mixture, sprinkle over 1 tbs of Cheddar cheese and top with another tortilla. Repeat with the remaining tortillas, beef mince mixture and cheese.
Gently press the tortillas down with a spatula. Spray (or brush) the tortillas with olive oil and place in the oven to cook for 7-8 minutes, or until golden.
While the quesadillas are baking, dice the avocado into 1 cm cubes. TIP: Keep the avocado in the skin while slicing the cubes, then scoop out the cubed flesh out with a spoon. Place the avocado cubes, the white wine vinegar (if using) and the remaining red onion in a small bowl and mash with a fork. Season to taste with a pinch of salt and pepper. Set aside.
Slice the quesadillas into quarters and divide between plates. Top with the avocado smash and sprinkle over the coriander leaves and the long red chilli (if using). TIP: Some like it hot but if you don't, just hold back on the chilli.