Ingredients
For the salsa:
8 ripe tomatoes, seeded and diced
1 clove of garlic, peeled and crushed
1 small onion, peeled and finely chopped
¼ fresh green chilli, de-seeded and finely chopped
1 tbsp fresh coriander, finely chopped
For the guacamole:
2 ripe avocados, peeled and stoned
1 lime, juice only
1 clove of garlic, peeled and crushed
1 small onion, peeled and finely chopped
3 small tomatoes, seeded and chopped
¼ fresh green chilli, de-seeded and finely chopped
1 tbsp fresh coriander, finely chopped
For the quesadillas:
1 courgette, cut into four slices lengthways
1 red pepper, seeded and cut into quarters, lengthways
1 yellow pepper, seeded and cut into quarters, lengthways
1 packet flour tortillas
coriander leaves, to garnish
1 lime, cut into four wedges to garnish

Method
1. To make the salsa, mix the tomatoes, garlic, onion, chilli and coriander together and leave for about 30 minutes at room temperature to allow the depth of flavour to develop.
2. To make the guacamole, mash the avocados with the lime juice.
3. Add the garlic, onion, tomato, chilli and coriander and mix thoroughly to combine.
4. To make the quesadillas, place the courgette slices and peppers on the barbecue for about 10-15 minutes to chargrill. Remove the grilled vegetables from the barbecue and cut into strips.
5. Spread 1 tbsp each of guacamole and salsa on the tortilla.
6. Divide the vegetables between four tortillas. Wrap them up and put them back on the barbecue for one minute each side.
7. Open the quesadilla slightly to serve, garnished with coriander leaves and wedge of lime.