Ingredients
- 1 yellow pepper
- 1 red pepper
- 1 red chilli
- 15 gr. of fresh coriander
- 120 gr. Cheddar cheese
- 4 large flour tortillas
Pineapple salse
- ½ red chilli
- 227 gr. tinned pineapple rings in juice
- olive oil
- ½ teaspoon black mustard seeds
- ½ lime
Guacamole
- 2 ripe avocados
- ½ red onion
- 1 red chilli
- 2 ripe tomatoes
- ½ bunch of fresh coriander
- 2 limes
Dip
- 250 gr. cottage cheese
- ½ lime
Method
Salsa
- Deseed and finely chop the chilli.
- Chop the pineapple rings and reserve the juice.
- Add a little oil, the mustard seeds and chilli to a small pan over a medium-high heat.
- When it’s fragrant, add the pineapple and juice, and a big pinch of black pepper.
- Cook for 5′, till thick and sticky.
- Squeeze in the lime juice, then put in a serving bowl.
Guacamole
- Halve and stone the avocados and finely grate the onion.
- Deseed and chop the chilli, then roughly chop the tomatoes.
- Squeeze the avocado flesh into a bowl.
- Pick in the coriander leaves, add the onion and chilli, then squeeze in the lime juice.
- Season with sea salt and black pepper, and add the tomatoes, picking out any larger bits of skin.
- Mix well, with a potato masher or hand blender, and then set aside.
Another delicious dip
- Put the cottage cheese in a bowl, squeeze in the juice of the lime half, and stir through with a pinch of salt and pepper.
- For the filling, deseed and finely chop the peppers and chilli.
- Pick the coriander leaves and grate the Cheddar.
Assembly
- μix the peppers, chilli and coriander with the Cheddar.
- Scatter across two tortillas, then top with the remaining tortillas.
- Cook in a non-stick pan for 2 – 3′ each side, or till the tortillas are golden and the cheese melts.
- Cut into quarters and serve with those delicious sides.