Homemade Spinach Flatbread Quesadilla with Salsa & Whipped Creamy Guacamole

Thu, 6 June 2024

Ingredients:

Spinach Flatbreads:
100g self-raising flour, plus extra for rolling
1/2 tsp baking powder
Pinch of salt
25g butter, cut into small cubes
45g hot water
A handful of spinach leaves
1. Sift the flour, baking powder, and salt into a large bowl.
2. Stir the butter and hot water until the butter is completely melted; cool slightly. Blend
this mixture with the spinach until smooth. Combine the spinach mixture with the flour,
forming a soft dough. Knead until smooth.
3. Divide into 6 balls, wrap in cling film, and let rest for 30 minutes to an hour.
4. Roll out each ball into a circle (12-14cm diameter) on a floured surface.
5. Cook each circle in a hot, non-stick frying pan until bubbles form, about 60 seconds.
Flip and cook for another 30 seconds. Repeat with all dough.

Quesadilla:
200g cheddar cheese, grated
6 slices of Gouda cheese
Optional fillings: chutney, ham, chorizo, chicken, pulled pork, peppers, onions
1. Lay a slice of Gouda and a sprinkle of grated cheddar on half of each flatbread. Add
any optional fillings.
2. Fold over to form a semi-circle and cook on a lightly oiled pan or grill on medium heat
or air fryer. Cook until the cheese melts and flip to cook the other side.

Salsa:
4 vine-ripe tomatoes, finely chopped
¼ red onion, finely diced and soaked in ice-cold water for 10 minutes, then drained
Juice of half a lime
Seasoning to taste
1 small clove garlic, minced (optional)
Combine tomatoes, onion, lime juice, and garlic in a bowl. Season to taste and mix well.

Whipped Creamy Guacamole:
1 ripe avocado
½ lime
2 tbsp sour cream
Seasoning to taste

Mash the avocado in a bowl. Stir in lime juice and sour cream until smooth. Season to
taste.