Cheesy quesadillas with tomato, red pepper and avocado salsa

Method

1. Mix the avocados, cherry tomatoes, coriander, shallot, the zest and juice of 1 lime, 1 tbsp olive oil and plenty of salt and pepper in a bowl.
2. In another bowl, mix together the cheddar, roasted red peppers, chipotle chilli flakes and some black pepper. Divide the mixture between 2 small corn tortillas and top with 2 more small corn tortillas.
3. Heat a dry frying pan over a medium heat and toast the quesadillas for 2 minutes on each side until golden, crisp and oozy. Cut the quesadillas into wedges and serve with the salsa and soured cream.