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Jordan Bourke's Avocado, cheese and mushroom quesadillas
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2½ tbsp olive oil, plus extra for frying
250g mushrooms (such as button, chestnut and/or portabella), thickly sliced
2 garlic cloves, crushed
3 thyme sprigs, leaves picked
2 large avocados, halved
½ lemon, zest and 1 tbsp juice
4 large flour tortillas
80g grated mozzarella
100g extra mature cheddar, grated
soured cream, to serve
1. Put 2 tbsp olive oil in a large non-stick frying pan and set over a high heat. Add the mushrooms, turn the heat down to medium-high, then fry for 6 minutes until soft, stirring now and again. Add the garlic and thyme, then fry for 2 minutes until aromatic; season then tip into a bowl. Meanwhile, scoop the flesh out of the avocados and cut into small dice. Transfer the diced avocado to a bowl and combine with the lemon zest, juice and the remaining ½ tbsp oil. Season and set aside.
2. Wipe out the pan and return to a low heat. Lay a tortilla on a board and brush with a little oil. Flip it over so the dry side is facing up, and spread a quarter of the mushroom mixture, avocado and cheeses on one half of the tortilla. Fold over the other half so you have a half-moon shape and press down gently. Carefully transfer to the dry pan and cook over a low heat for 3-4 minutes on each side, until the tortilla is golden and crisp, and the cheese has melted. Repeat with the remaining tortillas; if they fit in the pan, you can cook 2 at a time. Slice the quesadillas into wedges and serve with soured cream.
This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2020.