Mix together a couple of big handfuls of grated Cheddar and/or Red Leicester cheese, some finely sliced spring onions, a red pepper and some red or green chillies all deseeded and finely chopped. Mix all this up in a bowl

Then on the Tortilla spread the Tomato and Chilli Jam, then sprinkle half a handful between two layers of tortilla.

You can grill them, or put them in a dry non-stick frying pan on a medium heat, so that after about a minute and a half on each side you are left with a really crispy outside and an oozy, stringy filling. Serve the quesadillas cut into portions, with the guacamole & , soured cream.