Our friend Paddy is an exceptional cook. And every time he makes quesadillas, I am blown away by just how delicious they are. I was even more amazed when he told me what was in his quesadillas: peppers and peaches? Who knew? I forgot to ask Paddy for the proper recipe, so I have just made it up based on a half-memory of the ingredients he divulged at our Mexican extravaganza on New Year’s Eve (okay, I admit, I was too drunk to write it down!). Mine were not as good as Paddy’s, but delicious nonetheless.
Serves: 8 as a starter
16 large flour tortillas (so easy to make, or use pre-prepared ones)
3 red peppers
Half a tin of peaches in juice (drained)
1 small red onion
1 bunch coriander
1 red chilli (seeds removed)
A generous heap of grated Applewood smoked cheddar (or other smoked cheese). I used a smoked Gouda, because my stepmother gave me one and I’m on a budget here people!
Pre-heat the oven to 200C. Roast the peppers until the flesh is soft and the skin is slightly charred. Remove from the oven and skin. Obviously they will be hot – if you don’t have hands made of asbestos, like me, drop them into a sandwich bag to cool and the skin will just slide off. Remove the stalk and seeds and throw into a blender. Peel the onion, chop into quarters, drain the peach slices and chuck into the blender with the peppers. Pulse until the ingredients are finely chopped, but not liquified.
Take a tortilla, spread with a layer of the peachy filling and sprinkle over cheese. top with a further tortilla and fry in a griddle pan until brown on each side. Cut into quarters and serve with guacamole.