What Laura Loves Today: Tuesday Tasties No.26

Evening all, hopefully everyone has been making the most of the extra vitamin D and getting out there and enjoying the sunshine. This month has been pretty stressful, for a variety of reasons meaning that all Laura based food cravings have involved gooey cheese and something rather comforting.

Home-made guacamole & quesadillas

Today, I'll be showing you how to make your own guacamole which, of course can be used for dipping purposes. However, I've been making this to go alongside some scrummy quesadillas. Lucky for you, I'll be showing you how to make both.

You'll need:

3 avocados, all pitted and halved

4 tomatoes, de-seeded

2 chillies, chopped or some chilli flakes

3 spring onions, chopped

A good handful of coriander

1 tsp of lemon or lime juice

A good measure of grated cheddar cheese

Corn tortillas

Some pre-cooked/pre-seasoned chicken - no-one has time to faff around with seasoning mid-week!

This is super easy, and for a change, no oven is required! The first thing you'll need to grab is a blender. Into the blender, pop 2 of your avocados, the tomatoes, the chilli and spring onions. As you're going to blitz everything, you don't need to chop things to finely.

Add the coriander and the lime/lemon juice before giving everything a really good blitz.

Once everything is nicely smooshed together, I like to add the final avocado before mushing it up by hand with a fork. This will help to give the guacamole a little more texture.

Now the guacamole is ready, it's time to piece together the quesadillas. Firstly, I like to take the pre-prepared chicken and chop it up a little.

Then, take one corn tortilla and add a little chicken and a good handful of the grated cheese.

Then, heat up either a frying pan, or you can use a tepan like us. Make sure it's pretty toasty before popping the tortillas on. Then, add a second corn tortilla on top of the chicken and cheese before popping this on the tepan.

So the two halves stick together, you might want to push down a little or, if it's proving to be overly warm, we pop a plate on top to flatten things out and add some weight. Once things are looking more on the melty side, you need to flip it over. This is the hard part, we slide it onto a plate before flipping.

It should look like this with a little colour. Don't worry if things look more than crispy, practice makes perfect in this regard. Once cooked, remove and cut into quarters.

Once you've used all the meat, cheese and tortillas it's time to plate up. Arrange you various quarters and serve with a nice big dollop of the guacamole. Note the extra toasty quesadillas in the middle? I told you practice makes perfect.