I don’t know about you, but as soon as September enters the scene I resign myself to the fact that we are essentially now within what is known as ‘the festive period’.

Or Christmas, if you want. That’s right, it’s Christmas (or as good as).

The sooner we accept this, the easier the onslaught of festive gifts already lining shop shelves will be to digest.

Both figuratively and literally - get those milk thistle pills ready for the unavoidable overeating that will ensue over the next couple of months. Making like grizzlies bulking up fat stores ahead of six months hibernating in a den. Except we don't.

Because that’s what darkness and cold does to us, it make us want to stay in and bake. Or go out and eat wonderful hot bowls of goodness whilst drinking wine and keeping our insides warm even if our outsides are not.

But before you do throw your bikini and beach hat back into the depths of the attic not to see the light of day again until your next holiday, cling on to the last hopes of an Indian summer with a dish that will bring the warm climes of Mexico into your life.

There are few better ways to start the weekend than with a hearty breakfast and one of my favourites is this spicy number, and it’s excellent. I urge you to combine it with a coffee - I've discovered that a hot mouth from chillies combined with coffee is a flavour combination that works spectacularly together.

Breakfast Quesadillas

Makes enough for six wraps, each cut into three resulting in 18 triangles.

This will feed two for two mornings.

Guacamole

  • 4 avocados
  • 1/2 small red onion, finely diced
  • 2 tomatoes, pulp removed and diced
  • 2 large red chillies, finely chopped
  • Handful of fresh coriander, roughly chopped
  • Lime
  • Salt and pepper

Remaining ingredients:

  • 180g strong mature cheddar, grated
  • 1 red chilli, finely chopped
  • Handful of fresh coriander, roughly chopped
  • Soft flour tortillas

To make the guacamole, remove the flesh from the avocados into a bowl. Add the onion, chillies, coriander, lime, tomatoes and salt and pepper to taste. Use a fork to mash up the avocados and mix everything together - you can make this as smooth or rough and chunky as you like. I prefer the latter.

Your Local Guardian:

In another bowl, mix the grated cheese, chopped chilli and coriander. Heat a frying pan on a low to medium heat, don't use any oil. When hot, place a tortilla in it and cover half of it with guacamole and sprinkle the cheese mixture on top of this. Fold the uncovered side over and turn over so both sides have browned and the cheese has melted. Cut into three triangles and eat immediately. Repeat and enjoy. Serve this with a strong coffee.

Your Local Guardian:

If you think eating chillies at breakfast time is a bit strange, give it a try. The slight heat combined with the sour punch from the lime is a perfect way to wake you up and get the blood flowing. Make like the Mexicans - olé!

 


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