Ingredients
2 tomatoes
1 red bell bell pepper
1 ripe avocado
1 tablespoon lemon juice
3 shallots
600 g beef fillet ready to cook
2 tablespoons vegetable oil
salt
Pepper from the mill
8 tortilla patties
100 g grated cheese e.g. cheddar cheese
4 tablespoons olive oil
Preparation:
Blanch the tomatoes, rinse, skin, quarter, seed and cut into small cubes. Also wash the peppers, quarter, seed and cut into strips.
Cut the avocado in half, scoop out the pit and carefully squeeze the flesh out of the skin. Cut into thin strips and mix with the lemon juice. Peel the shallots and cut into rings.
Wash the meat, pat dry, parcel and cut into thin strips. In a hot pan with 2 tablespoons of oil sear all around, salt, pepper, add the shallots, sweat briefly and remove from heat.
Place one tortilla at a time in a hot, uncoated pan with a little oil. Top with a quarter of the avocado, tomatoes, peppers, shallots and meat. Sprinkle with a little cheese, salt, pepper and place a second tortilla on top. Press lightly and fry for 1-2 minutes until golden brown. Then, with the help of a plate, turn and fry on the other side also until golden brown and cheese is melted.
Bake four more quesadillas with the remaining ingredients and serve each one cut into pie pieces.