Quesadillas with Salsa and Guacamole

For the salsa:

• 4 plum tomatoes, deseeded and roughly chopped
• 1 red onion, peeled and chopped
• 1 green chilli, seeded and chopped
• A small bunch of fresh coriander (cilantro), leaves picked
• Juice of two limes
• Salt and freshly ground black pepper

For the guacamole:

• 3 green chillies, seeded
• A large bunch of fresh coriander (cilantro), leaves picked
• 3 ripe medium avocados, halved and stoned
• Juice of two limes
• Salt and freshly ground black pepper

For the quesadillas:

• 8-9 ounces  Cheddar
• 2 bunches of spring onions (scallions), sliced
• 1 red pepper, sliced
• A large bunch of fresh coriander, leaves picked and chopped
• 2 fresh red chillies, seeded and chopped
• 8 soft flour tortillas
• A small container of sour cream
  
  

  Preheat the oven to 400°F.

  For the salsa, mix all the ingredients together in a bowl. Season well, cover and chill.

  For the guacamole, purée the chillies and coriander in a food processor. Add the avocado flesh and lime juice. Mix and season well.

  For the quesadillas, place the cheese, spring onions, red pepper, coriander and red chillies on 4 of the tortillas. Top each with another tortilla and press down firmly.

  Lay the quesadillas on baking trays, making sure not to stack them on top of or over each other. Bake until golden and melted. Cut into quarters. Serve with the salsa, guacamole and sour cream.