Quesadillas with Kiwi Salsa

Preparation info

  • Difficulty


  • Serves


    as a starter

Appears in


  • 2 flour tortillas
  • 125-150 g (4-5 oz) Gouda or Edam cheese, thinly sliced


  • 1 onion, peeled and finely chopped
  • 1 tablespoon sunflower oil
  • 1 green chilli, seeded and thinly sliced
  • 4 unripe kiwi fruit, chopped
  • 1 tablespoon light muscovado sugar
  • 2 tablespoons pumpkin seeds
  • salt
  • pepper
  • lime juice to taste
  • 1 tablespoon fresh coriander, chopped


Make the salsa first.

The easiest way to prepare this is to sandwich the two tortillas with the cheese, and put the round on a baking sheet in a low oven until the cheese is melted. Then cut into wedges, and serve with the salsa. Alternatively, heat the quesadilla in a non-stick frying pan, set over a low heat and with a lid set slightly askew. If you cannot get tortillas, you can make a similar dish with two large crepes or pancakes.

To make the salsa, gently fry the onion in the oil until wilted, and then stir in the chilli, fruit and sugar, and cook for 5 minutes or so. Pound the pumpkin seeds to a paste with a little salt, pepper and lime juice, and stir it into the salsa to thicken and season it. Stir in the chopped coriander.