Moondarra Lime and Cracked Pepper Cheddar Quesadillas

Serves 4 as a light lunch or entrée


240g Moondarra lime and cracked pepper cheddar cheese, crumbled

1 pack of 10 white corn tortillas

Spray olive oil

1 tablespoon pickled jalapeno , finely chopped

½ cup sour cream

1 long green chilli , finely chopped

¼ cup fresh coriander leaves, picked

2 ripe avocados, diced

hot chilli sauce , to taste

1 lime, cut into wedges


Preheat oven to 140°C.

Spray and preheat one or two heavy based non-stick frying pans over a medium heat. Place 5 of the tortillas on a clean work surface. Crumble Moondarra Lime and Cracked Pepper Cheddar evenly over the tortillas, and top with remaining tortillas, pressing closed. Place in the hot pan for 1 minute each side until lightly golden and cheese is melting being careful not to burn. Stack on a baking tray and keep warm in oven. Mix together the jalapeño, sour cream and ½ of the lime juice, season with salt and pepper and set aside. Place the rest of the ingredients in a mortar and pestle or food processor ,and combine, season to taste. Serve oozing Quesadillas chopped in half with jalapeño cream and guacamole on the side. Serve with extra coriander and lime wedges.