Egg quesadillas with chilli guacamole

Ingredients

1. 2 Hass avocados, halved, stones removed, peeled, chopped
2. 1 tomato, quartered, seeds removed, cut into 5mm pieces
3. 1 shallot, trimmed, thinly sliced
4. 1 fresh red chilli, halved, deseeded, finely chopped
5. 1 lime, juiced
6. 1/3 cup chopped fresh coriander
7. 1 1/2 tsp olive oil
8. 6 flour tortillas
9. 80g (1 cup) coarsely grated reduced-fat cheddar
10. 3 eggs

Description

• Step 1

  Coarsely mash the avocado in a bowl. Add the tomato, shallot, chilli, lime juice and coriander. Stir until well combined. Season with salt and pepper.

• Step 2

  Heat 1/2 teaspoon of oil in a large non-stick frying pan over medium heat and swirl to coat the base. Add 1 tortilla. Top with 2 tablespoons of the cheddar. Carefully crack an egg in the centre of the tortilla. Top with 2 tablespoons of cheddar and top with another tortilla. Cook for 3 minutes or until golden. Carefully turn and cook for a further 3 minutes. Transfer to a plate. Repeat, in 2 more batches, with the remaining oil, tortillas, cheddar and eggs.

• Step 3

  Cut the quesadillas into quarters and serve with the guacamole.