Cheesy Chipotle Bean and Chorizo Quesadillas
with Tomato & Rocket Salad and Soured Cream
Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Chipotle Bean and Chorizo Quesadillas in just 20 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 carton(s)
Red Kidney Beans
40 grams
Mature Cheddar Cheese
(Contains Milk)
20 grams
Chipotle Paste
1 sachet(s)
Central American Style Spice Mix
30 grams
Tomato Puree
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1 unit(s)
Medium Tomato
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
20 grams
Wild Rocket
75 grams
Soured Cream
(Contains Milk)
90 grams
Diced Chorizo
Not included in your delivery
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Drain and rinse the red kidney beans in a sieve. Pop into a bowl and roughly mash with the back of a fork or a potato masher.
b) Grate the Cheddar cheese.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.
c) Add the cooked chorizo, cheese, chipotle paste (add less if you'd prefer things milder), Central American style spice mix, tomato puree and honey (see pantry for amount) to the beans.
d) Season with salt and pepper. Mix well.
a) Lay the tortillas (2 per person) onto a board and spoon the bean mixture onto one half of each one.
b) Fold the other side of the tortilla over to make a semi-circle. Press down to keep together.
c) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
a) When the pan is hot, carefully lay in the quesadillas. Fry until golden, 2 mins each side. Turn carefully and adjust the heat as needed. TIP: You may have to do this in batches, adding a little more oil to the pan each time.
b) Lightly press down on the quesadillas with a spatula to ensure they stick together and brown nicely.
c) Once cooked, transfer the quesadillas to a plate and cover with foil to keep warm.
a) Meanwhile, chop the tomato into 2cm chunks.
b) In a large bowl, mix together the balsamic vinegar and olive oil for the dressing (see pantry for amount).
c) Season with salt and pepper, then add the tomatoes.
d) Toss gently and set aside.
a) When the quesadillas are ready, share between your plates.
b) Add the rocket to the bowl of dressing and toss together with the tomatoes.
c) Serve your cheesy chipotle quesadillas with the rocket salad and a dollop of soured cream.
Enjoy!
