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Duck quesadillas with avocado cream

Method

  • Put the avocadoes, sour cream, lemon juice, coriander, seasonings, Tabasco and garlic in a food processor and whiz up. Taste for seasoning.
  • Spread a tortilla with the avocado cream, leaving a bit of an edge all round. Top with the tomatoes, duck and cheese. Spray the edges with a little oil, cover with another tortilla and press down. Repeat the process with the remaining tortillas.
  • Then lightly spray a large non-stick pan with oil and cook the quesadillas until golden brown on both sides, one at a time. Cut into wedges and serve.

Ingredients

  • 2 avocadoes, peeled & halved
  • 2 tbsp low fat sour cream
  • juice of 1-2 lemons
  • 2 tbsp chopped fresh coriander
  • sea salt & freshly ground pepper
  • a few splashes Tabasco
  • 1 garlic clove, crushed
  • 8 flour tortillas
  • 1 punnet cherry tomatoes, finely chopped
  • ½ cooked duck, fat & skin removed & shredded
  • grated tasty cheese
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm