Tag Archives: Red onion

1 Ingredient: Caramelised Peach and Prosciutto Quesadillas with Strawberry Salsa & Guacamole

2 Sep

Readers, I’d like to first and fore mostly apologise to you. I feel like we’ve misrepresented ourselves slightly…so far we’ve posted recipes that are vegan, gluten free, dairy free, all kinds of free, when in fact what I usually want to be doing is watching Honey Boo Boo in a dirty t shirt whilst I stuff my fat face with carbs, melted cheese and meat. When people ask me what I’d eat if I could only eat one meal for the rest of my life, my immediate response is to wipe the blood off my knuckles and cry for four hours. But if I really had to consider it, it would be a three way tie between sandwiches, roast dinners, and Mexican food…okay, okay, I suppose I could narrow that down to quesadillas. Now at first the three seem unrelated, but let’s do the math here. What do you get when you combine a roast dinner and a sandwich? A perfect hybrid of layers of meat, stuffing and cranberry sauce encased in bready goodness. A sandwich and a quesadilla? Well essentially the two are beautifully interchangeable. Quesadillas are like the Mexican grilled cheese…bubbling, molten cheese glues together a lightly griddled, golden pocket of joy. The word quesadilla is formed from ‘tortilla’ and ‘queso’, meaning cheese, but of course I refused to stop there and thus, the caramelised peach and prosciutto quesadilla was born.

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Ingredients

(For strawberry salsa)

Roughly 6 ripe vine tomatoes, middles scooped out and cut into small chunks

1/2 finely chopped red onion

1 tsp chopped coriander

Juice of 1/2 a lime

1 tbsp jarred jalapeños (alter to taste) finely chopped

Handful of strawberries, cut into small chunks

1 tbsp chopped spring onion

(For guacamole)

1 avocado, flesh scooped out

1 tbsp chopped red onion

1 tsp chopped coriander

Juice of 1/2 lime

(For quesadillas)

1 tortilla

1 large peach cut into chunks

1/2 sliced red onion

1 tsp olive oil

1tsp ground cinnamon

Handful grated cheese (I used a strong cheddar)

Blue cheese to crumble over

4/5 slices of prosciutto

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1. Put a frying pan on med-high heat and add oil. Chop peaches into cubes and slice red onions. Add to pan with cinnamon and reduce the heat. Leave to gently caramelise for about 20 mins while you prepare your dips.

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2. Start on your salsa (although it’s worth getting a bowl ready for the guacamole as they have a lot of the same ingredients). Cut  tomatoes in half and remove the middles so it isn’t too wet (that’s what she said).

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3. Combine salsa ingredients in a bowl and season to taste.

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4. Combine guacamole ingredients in a bowl, season to taste and mash together with fork.

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5. By this point your peaches should be beautifully caramelised. Remove from heat and set aside.

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6. Place a griddle pan on high heat. When hot, put tortilla in pan and sprinkle cheese over one half.

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7. Top with peaches and prosciutto and fold over empty side to form a half-moon shape.

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8. Press down lightly with spatula to hold it together. Remove from heat and serve immediately with guacamole and strawberry salsa.

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-Phoebe

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