Quesadillas with Audu Creamy, lentils and tomato with avocado cream
Quesadillas or Mexican pancakes with cheese filling. A beloved dish of many names, but one thing is for sure – this dish will be a hit with both the young and the old.
Crispy tortillas filled with lentils and gooey melted Audu Creamy may sound delicious enough on their own, but when they are also topped with extra Audu Creamy, baked to perfection in the oven, and served with a fresh avocado cream, there is no longer any doubt. This dish is a definite winner!
1 bell pepper, diced finely
1 onion, finely chopped
100 g cooked green lentils (can be canned)
1 can peeled tomatoes
Salt and pepper
4 large tortillas
140 g Audu Creamy
1 dl cremefraiche
1 tbsp. lemon juice
Salt and pepper
Prepare lentil sauce
Prewarm the oven to 180°C (fan-forced). Fry the bell pepper and onion over medium heat in a suitably-sized pan until soft. Add lentils and canned tomato and cook for about 1-2 mins. Transfer to a tall container, roughly blend it with an immersion blender, and season with salt and pepper.
Prepare your quesadillas
Place 2 tortillas on a baking sheet lined with parchment paper, spread them evenly with the lentil sauce, sprinkle half of your Audu Creamy over them, and place the other 2 tortillas on top. Sprinkle with the rest of your Audu Creamy, and bake your quesadillas in the oven for 6-8 mins or until they are golden and crispy.
Prepare Avocado cream
Cut the avocado in half and remove the pit. Scoop the flesh out with a spoon, place it in a small bowl, and mash it with a fork. Fold in the sour cream and lemon juice, and season with salt and pepper.
Arrange and serve
Cut your quesadillas into your preferred portion size, arrange them on plates, and serve them with a generous dollop of the avocado cream. Enjoy!
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