2x whole wheat or multigrain tortilla’s
1x tbsp. tomato chutney
½ tin red kidney beans (approximately 240g)
1x small cup grated gouda cheese
4x tbsp. double cream Greek yoghurt
2x cups shredded lettuce
1x pickled gherkin
2x fresh tomatoes, diced
Optional extra: freshly sliced birds eye chilies
Calories: approximately 525 per portion
Pre-heat your oven to 100?C.
Place the first tortilla on an oven proof flat dish, and evenly spread the tomato chutney over the base before adding the red kidney beans and gouda cheese, lastly place the second tortilla and cover with a plate and place in the oven to allow the cheese to melt for 25mins.
Shred your lettuce, slice your gherkin and dice your tomatoes
Mash your avocado in a bowl together with a squeeze of lemon juice (which will keep the avo from turning brown) and salt to taste
Take your ‘quesadilla’ out the oven and cut into quarters. Sprinkle the lettuce first, then dollop a tbsp. of your avo mix per quarter, followed by the Greek yoghurt, tomatoes and lastly the sliced gherkin