Simple Quesadilla With Vegan Avocado Dip

This dish is so easy to make and tastes great as a main dish (if you are not thaaat hungry) or as a starter for 4 persons. While the quesadillas are not really a healthbomb, the avocado dip can make up for it. Avocado is high in vitamin C and B vitamins, potassium, iron, magnesium and phosphor. Eventhough avocados are very fatty, they contain good unsaturated fats will lower the cholesterol.

For the Avocado Dip mix together these ingredients in a food processor:

• 2 ripe avocados
• 2 tomatoes
• 1 pickled hot pepper
• 1 big garlic clove
• 1/3 a bunch of celantro
• 1 small onion

For 4 Quesadillas you’ll need:

• 8 tortilla wraps
• 1 big tomatoe cut in small cubes
• 1 onion finely chopped
• 1/3 a bunch of celantro finely chopped
• 200g grated organic cheese (I used Gouda)
• oil for the pan (for example sunflower oil)

Mix together tomatoe, onion, celantro and grated cheese in a bowl (make sure that the tomatoes are cut very small, otherwise they might fall out of the quesadilla when you try to turn it in the pan). Spread 1/4 of the mixture on a tortilla and cover it with a second tortilla (like a sandwich). Heat up the oil in the pan. Lay the Quesadilla in the pan and cook it on medium heat, turning it around half way through, until the cheese is melted and the quesadilla has a golden brown color. Take out of the pan and cut into four pieces. Prepare the other three quesadillas like this as well and serve together with the avocado dip. Eat while still warm.

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