Quesadilla with Mexican salad

Ingredients for 1 servings:

• ½ bell pepper(s), red
• ½ red chili pepper(s)
• 1 tomato(s)
• 1 spring onion(s)
• ½ avocado(s)
• ½ lime(s)
• 5 sprigs coriander
• salt and pepper
• 2 tortillas
• 2 slice(s) cheese, e.g. Gouda or Cheddar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash and dry the bell pepper, tomato, chili, and spring onion. Cut the roots out of the spring onion and remove the seeds and stems from the bell pepper and chili. Peel and remove the pit from the avocado. Wash the coriander and shake it dry. Squeeze the lime. Roughly dice the bell pepper, tomatoes, and avocado. Finely slice the spring onion. Finely chop the chili. Pluck the coriander leaves from the stems. Mix all ingredients together and season with lime juice, salt, and pepper. Place the tortilla in a hot pan, roughly tear the cheese, and spread it on the tortilla. Cover with the second tortilla and cook over medium heat until the cheese melts until the bottom of the tortilla is crispy. Then turn it over and cook the other tortilla until crispy. Serve with the salad.