Ingredients

• 1 cup - whole-wheat flour
• 1 cup - all-purpose flour (this is important if you want a flaky, crispy tortilla. An all-wheat tortilla will be tasty but will be soft and not quesadilla-like)
• 1 - ripe avocado, peeled, pit removed, then passed through a potato ricer or mashed smooth.
• 10 - mint leaves
• 1 - jalapeno or other fairly hot green pepper
• water for kneading
• salt to taste
• 6 - medium tomatoes, perfectly ripe
• 1 - chipotle chilli in adobo sauce, with 1 tsp - of the liquid. Chop the chilly really fine
• 1 - small onion, minced
• 2 tsp - sugar
• 1 tsp - garlic powder or adobo seasoning
• coriander for garnish
• oil to spray
• salt to taste

How to Make Savoury Avocado Quesadillas

• Place the flours and salt in a bowl.
• In a blender, process the avocado, mint and jalapeno until you have a fairly fine paste.
• Use water if needed to keep the blender blades running.
• Make an indent in the flour and pour in the avocado puree.
• Knead it in with your fingers.
• Add more water if needed to get a smooth dough.
• Place it in an airtight box and set it aside for at least half an hour.
• Tomato Chutney: spray a skillet with oil.
• Add the onions and the sugar and saute until they start to soften and brown spots appear.
• Add tomatoes and the chipotle chilly and sauce.
• Stir well and cook over medium-high heat, stirring frequently, until the juice from the tomatoes evaporates completely.
• Turn off the heat and add the chopped cilantro.
• Recipe courtesy: Holy Cow Vegan