Avocado and Sweet Chili Sauce Tortillas |
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Prep Time: 4 Minutes Cook Time: 8 Minutes |
Ready In: 12 Minutes Servings: 12 |
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I felt like something tasty for lunch that wouldn't take long to make, and came up with this. It had good flavour and could be even better with some texture added, so I will try adding fried red onion next time and maybe tuna. I used half an avocado on one small tortilla, but it would have spread to three of four. Give it a try if you're feeling peckish and want something fast. I didn't bother grating the cheese, just ripped it into a few shreds and let the heat melt it. It couldn't have been easier to make and would have taken less than ten minutes from start to finish. I like my tortillas crisp. If you like yours soft, turn the heat down. Cooking time will be three or four minutes longer. Update: I made this again, adding red onion. It improved the texture and flavour, so I am editing this recipe to include onion and adjusting the cooking time slightly. Ingredients:
1 avocado, roughly mashed |
1 very small red onion, chopped |
1 slice sharp cheddar cheese, ripped up |
3 generous dollops sweet chili sauce (i used trident) |
2 small wheat flour tortillas |
canola oil cooking spray |
salt and pepper, to taste |
Directions:
1. Put skillet on stove top that has been heated to medium/high.
2. Spray skillet with cooking oil, add onion and stir fry for two or three minutes.
3. Meanwhile, mash the avocado, add sweet chilli sauce and salt and pepper and mix together. Add and stir through onion.
4. Put tortilla in skillet and spoon avocado mixture onto one side.
5. Top with cheese and fold tortilla in half using an egg flip. (I used a fork).
6. Flatten out a bit, and turn carefully after a couple of minutes. If it's not done to your liking you can always flip it back later for another minute or so.
7. Enjoy!
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