Mel Christensen

Mel Christensen

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Jumbo Prawn Quesadillas with Chunky Guacamole

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Jumbo Prawn Quesadillas with Chunky Avocado Salsa

*Gluten Free, Dairy Free option

  • 16 jumbo prawns, cleaned & deveined
  • 1 clove garlic, minced
  • Sea salt and freshly ground pepper
  • Olive Oil
  • 4 spring onions, chopped
  • 200g grated cheese (I used Monterey Jack cheese from Costco.) *Omit for Dairy Free Option or use a cheese substitute such as this: http://notzarella.com.au
  • 8 corn tortillas (Gluten free corn Tortillas can be sourced from http://casaibericadeli.com.au/)

 

Chunky Guacamole

  • 1 medium tomato, diced
  • 1 lge avocado, diced
  • Juice of 1 lime
  • Handful fresh coriander, chopped
  • 1 small red onion, finely minced
  • 1-2 birds eye chillis, finely chopped

 

Method:

  1. In a medium bowl, combine guacamole ingredients. Season with salt and pepper to taste.
  2. Season prawns  with salt, pepper, and garlic. Heat a little olive oil in a non-stick frying pan on medium heat. Add prawns & spring onions. Cook 2-3 minutes on each side until they are cooked through.  Remove from heat and cut prawns in half lengthwise, set aside.
  3. Heat non-stick frying pan on medium heat and add a touch of olive oil. Add tortilla, top with some cheese, 8 prawn halves, and tomato avocado salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the pan. Cook another minute and remove with a spatula. Cut into wedges and serve immediately.