INGREDIENTS

INSTRUCTIONS

Place the tomatoes, peppers & onion directly on an oven rack, skin-side-up,
within2 inches (5cm) of the heating element. After about 5 minutes, remove
the tomatoes, turn the onions, and broil 5 minutes. The pepper skins will
be blistered and black. Set the onions aside with the tomatoes.
Transfer the charred peppers directly into a paper bag. seal and let cool
for 20 minutes. Peel or rinse the charred black pepper skins off (I prefer
to peel them - to retain the flavour).
Mix the mashed avocado with the strained yoghurt, Parmesan cheese & black
pepper & spread evenly over the tortillas.
Pre-heat the oven to 400'F (205'C). Cover 2/3 of each tortilla with layers
of the roasted vegetables in the following order: onions, tomatoes, yellow,
red, green, & Anaheim peppers. (If you have the same asbestos-lined tongue
as my wife, and "like it hot", then at this stage a little cayenne pepper
or finely chopped jalapeno pepper will light your fire.)
Sprinkle with the cilantro and roll the quesadilla from the filled side to
the empty flap. Transfer the quesadillas to a shallow baking pan. Cover
with foil and bake for 10 minutes.
To serve: For an appetiser, cut each quesadilla into 1-inch pieces (2.5cm)
and present with watercress, cilantro and finely cut discs of jicama...or
just "set 'em out 'n' watch 'em go.)
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