Quesadilla

First make the salsa by combining all the prepared ingredients in a bowl, cover and set to one side for the flavours to infuse.

Spread each tortilla with 2 tablespoons of the refried bean mixture, leaving the edges clear and scatter over the grated cheese. Press the cheese down gently to prevent it falling when the tortilla is flipped.

Cut the avocado in half and remove the stone and the skin. Cut each half into thin slices and squeeze over the lime juice. Place the slices of avocado on just one side of the cheese topped tortillas.

Spoon 2 - 3 tablespoons of the fresh or ready-made salsa and 2 teaspoons of sour cream over the avocado slices on each tortilla and finish with a few coriander leaves.

Flip the side of tortilla with just the beans and cheese to encase the avocado, salsa and sour cream and gently press the edges together.

Place the Grillit over a low to medium heat on the hob and allow it to heat for several minutes. Test the temperature by dropping a few drops of cold water onto the hot surface. If it sizzles and the water evaporates almost immediately, it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again. Use an oven mitt, handle glove or a thick cloth for gripping the cast iron handles at all times.

When the Grillit is ready, lightly brush with a little vegetable oil.

Place one filled tortilla at a time onto the hot Grillit and cook for 2 - 3 minutes, flip and repeat on the other side.

When cooking use a flat metal spatula to apply gentle pressure on the tortilla, firstly to the edges to seal the filling and then on the top to create even sear marks.

Repeat with the remaining quesadilla's lightly re-oiling the Grillit when necessary.

Cook's Notes

The Grillit can be placed over a very low heat whilst making the quesadilla's; this will preheat the Grillit making it quicker to bring to temperature when ready for grilling.

For something different, try a whole wheat tortilla filled with cream cheese, smoked salmon and chives or for something sweet try a flour tortilla filled with peanut butter, caramel condensed milk, slices of banana and small chunks of dark chocolate.

Variation quantities per tortilla.

Smoked salmon and cream cheese: 1 whole wheat tortilla 20 - 23cm (8 - 9inches), 2 tablespoons cream cheese - spread onto the tortilla, 35g (1 ¼oz) thinly sliced smoked salmon, 2 chopped chives, pinch of black pepper.

Banana and chocolate: 1 flour tortilla 20 - 23cm (8 - 9inches), 1 tablespoon crunchy peanut butter - spread onto the tortilla, 1 tablespoon caramel condensed milk (dulce de leche), ½ medium banana sliced, 2 - 3 small chunks of dark chocolate cut into smaller pieces