The Mexican version is essentially melted cheese in a folded corn tortilla, served with salsa or guacamole.
This is my version, which is a little more substantial, but really quick and easy to make. You can put in pretty much what you fancy, but I think the cheese should be the star, and that it is best to keep it simple. It is a classic case a few good ingredients enhancing each other.
Green chillies work really well in this recipe.
6 large tortillas
1 red onion, very thinly sliced
1 red pepper, very thinly sliced
2 large ripe tomatoes, very thinly sliced
200g grated mature cheese, such as Cheddar, Gouda or Red Leicester.
3tbsp fresh coriander, chopped
chipotle powder (or smoked paprika) to taste
chillies to taste (red or green), seeds removed and shredded
to serve: sour cream or crème fraiche, guacamole
- Brush a large frying pan with a minimum of olive oil, and heat.
- Add a tortilla, and allow to warm.
- Add about 1/6 of the remaining ingredients to one half of the tortilla.
- Sprinkle with chipotle powder.
- Fold in half, and heat until the cheese has melted, turning once.
1 green or red chilli
2 spring onions
1 handful fresh coriander
salt and freshly ground black pepper to taste
1 tbsp lemon or lime juice
optional: dash of Tabasco to taste (you might want to ease up on the chillies)
- Blend ¾ of the avocado, spring onion, chilli, coriander, lemon/lime juice and tobacco if using in a food processor.
- Chop the remaining avocado and tomatoes quite small, and add to the purée.
- Cover with cling film if not using immediately.