Cooking with Denise: Caramelised Onion, Avocado and Black Pepper Cheese Tortilla

Cooking with Denise: Caramelised Onion, Avocado and Black Pepper Cheese Tortilla

Our resident chef Denise Phillips cooks up this light Mexican-inspired favourite

Denise Phillips is a Jewish cook and author

Perfect for a picnic or light lunch, this recipe uses Chevington’s sliced cracked black pepper cheese to add a slight piquant flavour.

Preparation Time:  15 minutes                Cooking Time: 30 minutes

Serves: 2



1 avocado – stoned removed

½ red chilli – very finely chopped

2 tablespoons coriander – roughly chopped

1 teaspoon lime juice

Salt and freshly ground black pepper


6 onions – peeled and sliced

2 tablespoons vegetable oil

1 tablespoon brown sugar


2 wholemeal tortillas

1 packet 120g cracked black pepper Chevington mild cheddar cheese


Garnish: 1 lime cut into wedges


  • Remove the avocado from the shell and mash together with the chopped chilli, coriander and lime juice. Season. Cover and refrigerate until ready to serve.
  • Heat a large frying pan with the vegetable oil. Sauté the onions with the brown sugar for about 20 minutes on a medium heat. Cover and cook until the onions have caramelised and turned golden.
  • Pre heat the oven to 220°C/ 425°F/ Gas mark 7.
  • Place the tortillas on a baking tray with 3 slices of the cracked black pepper Chevington cheese and cook for 8-10 minutes or until golden and crispy.
  • Remove and then put the cooked onions on top of the cheese.
  • Add the avocado mixture to the tortilla. Roll up and squeeze together.

Serve immediately with lime wedges.

Next cookery class:  Wed 7 Feb    Creative gluten free bread and baking, 01923 836 456


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