Goat cheese quesadillas

Name: goat cheese quesadillas
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 400 g black beans; 300 g corn granules; 3 candy cucumber; 15 g fresh coriander; 1 Red pepper; 1 lime cleaned up; 1 ready to eat avocado; 200 g chèvres doux goat cheese 45; 8 Tortilla wraps

Mexican tortillas with a filling of goat cheese, served with spicy avocado salsa

Ingredients

Directions

Drain the beans and corn separately. Meanwhile cut the cucumber into cubes of 1 x 1 cm (brunoise). Cut the coriander coarsely.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
Grate the green skin of the lime and squeeze out half of the fruit.
Halve the avocado in half and remove the kernel. Scoop the flesh from the skin with a spoon and cut into small cubes.
For the salsa, combine half of the corn with the cucumber, coriander, red pepper, avocado and lime zest and juice. If necessary, season with salt.
Put the beans, goat cheese and the rest of the corn in a bowl and roughly with a fork. Season with pepper and salt.
Brush half of the tortillas with the bean-cheese mixture and cover with the rest of the tortillas.
Heat 2 frying pans and place a quesadilla in each pan. Bake for 6 minutes on medium heat. Turn halfway. Keep warm under aluminum foil.
Bake 2 quesadillas. Cut the quesadillas into quarters and serve with the salsa.