These tasty apricot salsa quesadillas from Top with Cinnamon are a great option if you’re looking to adopt a more flexitarian diet for 2019. Completely vegetarian and full of flavour, this easy-to-follow recipe offers a unique take on our favourite Mexican treats.
Makes 1 quesadilla. Simply adjust ingredients as required for more servings
2-3 tomatoes (depending on size)
1 fresh apricot, pitted
1/2 green bell pepper
1/4 tsp ground cinnamon
1/4 tsp smoked paprika
juice and zest of 1/2 a lime
3 tbsp grated Red Leicester or Cheddar cheese
2 small tortillas
Peel, halve and finely slice the shallot.
Roughly chop the tomatoes, bell pepper and apricot together to make a salsa.
Fry this in a small pan with a little oil, along with the sliced shallot, cinnamon, paprika, lime zest and juice. Cook over a medium heat for about 5 minutes, until the shallot is slightly translucent.
Set the vegetable mixture to one side and have a clean, dry frying pan ready for the next step.
Heat the frying pan and place one tortilla in it. Sprinkle the cheese over the surface of the tortilla and heat on a low-medium heat until the cheese melts and the underside of the tortilla is golden-brown. Quickly spoon the vegetable mixture over the cheesy tortilla, top with the second tortilla and carefully flip the whole thing over using a spatula. Cook until the underside of the second tortilla is golden-brown.
Remove from the pan and cut into wedges.
Serve with sour cream, chopped coriander and basil and some lime zest.