Rate this recipe

Quesadillas with Roasted Tomato Salsa

Cheesy Quesadillas with Roasted Tomato Salsa & Guacamole


Toasted tortillas filled with a delicious combo of cheese, pickled jalapeños and red peppers. Served with creamy guacamole and roasted tomato salsa.

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
Crush Mag Online Crush Mag Online

Roasted Tomato Salsa

6 medium tomatoes
1 large red onion, peeled and cut into chunks
3 Tbsp (45 ml) Westfalia Garlic Flavoured Avocado Oil
sea salt and freshly ground black pepper
½ tsp (2,5 ml) smoked paprika
2 Tbsp (30 ml) chipotle sauce of your choice
a squeeze of lemon juice


2 Tbsp (30 ml) Westfalia Garlic Flavoured Avocado Oil
1 large onion, peeled and thinly sliced
1 large red pepper, deseeded and thinly sliced
2 Tbsp (30 ml) your favourite taco or Mexican spice mix
200 g white cheddar cheese, grated
200 g gouda or more white cheddar cheese, grated
8 flour tortillas
½ x 410 g tin black beans, drained
½ x 410 g tin whole kernel corn, drained
4 whole pickled jalapeños, sliced into rounds
¼ C (60 ml) chopped fresh flat leaf parsley
sea salt and freshly ground black pepper

 To Serve

1 Tbsp (15 ml) chopped fresh coriander
1 Tbsp (15 ml) chopped fresh flat leaf parsley
2 limes, quartered
1-2 x 200 g tubs Westfalia Plain Guacamole

Roasted Tomato Salsa

 Preheat the oven on the grill setting.

Remove the stem of each tomato and cut each in half widthways; place cut side up onto a baking tray. (Tip: to prevent the tomatoes from moving on the tray, slice a small round off the bottom of each to ensure that they sit flush). Add the red onion and drizzle everything with the 3 tablespoons of Westfalia Garlic Flavoured Avocado Oil. Season with salt and pepper and then place the tray onto the first rack of the oven directly under the grill. Cook until the tomatoes and red onion have softened and charred.

Remove the tray from the oven; allow the tomatoes and onions to cool and then roughly chop. Place into a mixing bowl and then add the paprika, chipotle sauce and squeeze of lemon, mix well to combine. Season to taste and then cover and set aside.


Place a large frying pan over medium-high heat and add the Westfalia Garlic Flavoured Avocado Oil. Stir-fry the onion and red pepper for 4 minutes. Add the taco spice mix and fry for another minute, then remove from the heat and set aside.

Turn the oven grill off and adjust the temperature to 80 ºC.

Mix both cheeses together. Lay the tortillas out onto a work surface. Divide the cheese equally between each tortilla, placing it on one half of each (the other half will be folded over to close the quesadilla).

Add about a tablespoon of onion and red pepper mix on top of the cheese, then add some beans, corn kernels and jalapeños to each. Add a sprinkle of flat leaf parsley and season.

Place two large non-stick frying pans over low-medium heat. Gently fold the tortillas over and place two back to back into each frying pan. Tip: If you have a small lid from another pot, you can place it onto the quesadillas to keep them closed while they cook. Cook for 2-3 minutes, checking frequently to gauge the toasting of the tortillas. Once toasted on one side, flip and repeat until both sides are toasted and the cheese has melted.

Place the quesadillas onto a baking tray and pop into the oven to keep warm as you cook the remaining four.

To Serve

Once all of the quesadillas are cooked, slice and garnish with a mix of chopped coriander and parsley. Serve with fresh limes, roasted tomato salsa and generous scoops of Westfalia Plain Guacamole.