Blacken the whole peppers over a direct flame on the hob, or in a griddle pan on a high heat, until charred all over, while you pick the mint leaves and finely chop half of them.

Pop the peppers into a bowl, cover and leave for 10 minutes, then scrape off most of the skin, deseed and chop into 1cm dice.

Mix with 1 tablespoon of red wine vinegar and the chopped mint, then season to perfection.

Coarsely grate half the cheese over one tortilla, scatter over the peppers, grate over the rest of the cheese, then put the other tortilla on top and press down.

Put a large non-stick frying pan on a medium heat, carefully lift in the tortillas, and toast for 4 minutes on each side, or until golden and the cheese has melted.

Meanwhile, halve and destone the avocado, and scoop one avocado half into a blender with the remaining mint leaves, the juice of 1 lime, 3 tablespoons of yoghurt and 2 tablespoons of water.

Blitz until smooth, then season to perfection.

Divide between your plates, ripple through the remaining yoghurt and the Tabasco, then slice and divide up the remaining avo.

Serve with wedges of quesadilla, for dunking, and lime wedges, for squeezing over.