Chilli Quesadillas with Homemade Salsa & Guacamole


Have some leftover chilli in the fridge from the night before? Paired with homemade salsa and guacamole, these chilli quesadillas make for a perfect lunchtime treat.

  1. Starting with the guacamole, place the halved and peeled avocado in a bowl and mash with a fork. Make as smooth or as chunky as you like.
  2. Add the garlic, lemon juice and chilli into the smashed avocado and season to taste. Mix well. 
  3. Now for the homemade salsa, mix all ingredients in a separate bowl and season to taste.
  4. For the quesadillas, warm your leftover chilli in the microwave or in a saucepan.
  5. Place 2 tbsp of the chilli in one of the tortillas. Sprinkle over some cheese and fold the tortilla in half.
  6. Warm some oil in a large frying pan over a medium heat. Carefully lay your quesadilla into the pan and cook on eat side for 5 minutes. The quesadilla should start to brown, and the cheese will melt.
  7. Repeat process until all 4 quesadillas are cooked. Place on a board and cut in half.
  8. Serve with your homemade guacamole and salsa and enjoy straight away.


Prep time: 10 Minutes

Cook time: 10 Minutes

Serves: 4

  • 4 tortillas

  • 8 tbsp leftover chilli

  • 100g grated cheese

  • For the guacamole:

  • 1 avocado, halved and peeled

  • 1 lemon, juiced

  • 1 clove garlic, finely diced

  • 1 red chilli, finely diced

  • Salt and pepper

  • For the salsa:

  • 2 tomatoes, finely diced

  • 2 spring onions, diced

  • 1 clove garlic, finely diced

  • 1 yellow pepper, finely diced

  • 1 tbsp white wine vinegar

  • 2 tbsp olive oil