Mexican quesadillas

Cut the tomatoes into quarters and put them into the chef cup. Cover the cup in clingfilm and heat in the microwave for 5 minutes. Take the cup out of the microwave and remove the clingfilm (careful, it will be very hot!). Add half a chick of salt and mix well.

Score the flesh of the avocado half and use a spoon to remove the flesh from the skin. Mix the avocado with 1 chick of salt and the juice of half a lime, then mash together (with the pig cup).

Place 1 cat of grated cheddar and 1 cat of grated Emmental on 2 of the tortillas (1 cat of each cheese on each tortilla). Add 1 mouse of sweetcorn kernels to each tortilla, then cover with the 2 remaining tortillas. Fry each quesadilla in a frying pan for 5 minutes on one side, pressing down to ensure the cheese melts, then turn the quesadilla over and cook for 3 minutes on the other side.

Spread 1 hen of crème fraîche onto each quesadilla and cut into quarters. Serve 2 slices with 1 hen of your tomato sauce, 1 mouse of guacamole, lime slices and coriander.