|8||tortillas — flour|
|750 ml||cheddar cheese — grated|
|olives — handful, black, pitted and sliced|
|4||spring onions — sliced|
|3||tomatoes — deseeded and chopped|
|1||red onion — finely chopped|
|1||red chilli — deseeded and finely chopped|
|lime — juice only|
|50 ml||fresh coriander — chopped|
|1||avocado — mashed|
|15 ml||lemon juice — fresh|
|1 ml||chillies — powder|
|sour cream — to serve|
Heat a large frying pan over a medium to high heat. Place a tortilla in the pan and heat through. Top with cheese, olives and spring onions and place another tortilla on top. Allow the cheese to melt before turning it over and frying the other side until golden and crisp. Repeat with the remaining ingredients to make the other quesadillas.
Mix all the ingredients together. Cover and refrigerate for one hour so the flavours can develop.
Mix all the ingredients together. Keep the mixture covered to prevent it from discolouring. Serve alongside the quesadillas together with the salsa and sour cream, and slices of lemon or lime