For the quesadillas:
8 raclette cheese slices
4 mini tortilla wraps
2 gherkins
4 slices of smoked ham
pepper
melted butter, for brushing
For the Luxembourg “guacamole”:
100g frozen broad beans (ideally without skin)
1 shallot
1 tbsp oil
1 tsp Bounekräitchen (summer savory)
1 tbsp sour cream
lemon zest
salt and pepper
For the beetroot salsa:
1 cooked beetroot
2 mini pickled sweetcorn
1 tbsp mini pickled onions
1 tsp mustard
1 tbsp red wine vinegar
2 tbsp rapeseed oil
1 tbsp cream
1 tbsp tarragon, chopped
salt and pepper
Serves 2
For the “guacamole”: put the broad beans into boiling, salted water and cook for a couple of minutes until soft. Drain under cold water and put into a small food processor. Peel and finely chop the shallot, then fry with a pinch of salt in a tablespoon of oil for a few minutes until soft, adding the Bounekräitchen for the last minute. Add to the food processor with the sour cream, a bit of lemon zest and salt and pepper. Whizz into a paste and set aside.
For the beetroot salsa: cut the beetroot into cubes, the sweetcorn into slices and the mini onions into halves if they’re quite big and put it all in a bowl. In a small bowl, mix the mustard, red wine vinegar, oil, cream, tarragon and season with salt and pepper. Pour over the vegetables and mix.
For the quesadillas: Cut the rind off the raclette cheese. Lay out a tortilla wrap and top with two cheese slices. Slice a gherkin and distribute over the cheese.
Add two ham slices and top with 2 cheese slices. Season with pepper and finish with a second tortilla wrap. Brush the top of the tortilla with melted butter, then flip into the pan, so that the butter side is facing downwards.
Fry on a low heat for 2 ½ minutes with a lid on, brush the upwards facing tortilla with melted butter, flip and fry for another 2 ½ minutes until all the cheese has melted.
Cut into triangles and serve with the “guacamole” and salsa while still hot, then repeat to make a second quesadilla.
