Recipe for Goats Cheese and Courgette Quesadilla 
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Yield:
2 servings
Ingredients:
Amount Ingredient
3 x Flour tortillas, (17-20cm)
----------------- FOR THE FILLING ----------------
1 x Shallot, sliced, 1 courgette (around 330g/12oz) cut into matchsticks
1 x Red pepper, cut into narrow strips
2 tbl Olive oil
2 x Garlic cloves, chopped
2 tbl Chopped coriander
1/2 tbl Balsamic vinegar
90 gm Goats cheese, crumbled or
125 gm Grated medium Cheddar
Salt and pepper
----------------- FOR THE SALSA ----------------
1 x Avocado, peeled, stoned, finely diced
1 sm - medium mango, peeled, stoned and finely diced
2 x Shallots, finely chopped
3 tbl Chopped coriander
Juice 1 lime
1 x Red chillies, deseeded, finely (1 To 2)
Instructions:
Instructions: 1 For the Salsa: Mix the ingredients, cover and store in the fridge until needed. For the Filling: Saute the shallots, courgette and pepper in oil for 8-10 minutes over a brisk heat until limp and patched with brown.

2 Add the garlic and saute for a few minutes. Draw off the heat and stir in the coriander, vinegar, pepper and salt. Lay a tortilla on a baking tray.

3 Spread half the vegetable mix over and sprinkle over half the goats cheese and half the Cheddar. Lay on a second tortilla and repeat the filling. Cover with the last tortilla and press down firmly to even out the levels.

4 Bake at 240c/450f/Gas 8 for 8-12 minutes until the tortillas are crisp and the cheese melted. Cut into wedges and serve immediately with the avocado and mango salsa.

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