Quorn Mexican Quesadilla

Don't wait for Cinco de Mayo to enjoy this dish

Let's Cook!

1. Chop one onion and slice two. Skin and chop tomatoes. Deseed and slice the peppers.
2. Mix together the beer, bayleaf, pepper and 1Tbsp oil. Add the Quorn™ Tenders and marinate for 1hr. 
3. Prepare the accompaniments; For the guacamole, mash the avocado flesh with 2 Tbsp lime or lemon juice and 2 level Tbsp chopped tomatoes. Season well then refrigerate until required. 
4. For the salsa, mix together the chopped onion, the remaining tomatoes, the cilantro and a few drops of Tabasco. For the dip, mix together the sour cream, remaining lime or lemon juice, the chives and seasoning. Cover both and refrigerate until needed. 
5. Heat the remaining oil in a large frying pan, add the sliced onions and peppers and fry over a high heat until soft, about 5 min. Add the spices and cook for 1-2 min. Add the drained Quorn™ pieces and continue frying for about 5 min. 
6. Serve the hot Quorn™ Tenders and vegetables with warm tortillas, accompanied by the sour cream, salsa and guacamole