Cheesy Chipotle Bean and Chorizo Quesadillas

Name: Cheesy Chipotle Bean and Chorizo Quesadillas with Avocado, Tomato and Rocket Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Cannellini Beans; 2 Spring Onion; 60 Mature Cheddar Cheese; 20 Chipotle Paste; 30 Tomato Puree; 4 Super Soft Tortillas with Whole Wheat; 1 Avocado; 125 Baby Plum Tomatoes; 12 Balsamic Vinegar; 40 Wild Rocket; 60 Chorizo; 1 Olive Oil for the Dressing

with Avocado, Tomato and Rocket Salad

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These quesadillas are bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:

Rapid

•Spicy

Allergens:

Milk

•Gluten

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Cannellini Beans

Spring Onion

Mature Cheddar Cheese

(Contains: Milk)

Chipotle Paste

Tomato Puree

Super Soft Tortillas with Whole Wheat

(Contains: Gluten)

Avocado

125

Baby Plum Tomatoes

Balsamic Vinegar

(Contains: Schwefeldioxide und Sulfite)

Wild Rocket

Chorizo

Not included in your delivery

Olive Oil for the Dressing

Nutritional information

Energy (kcal)812 kcal

Energy (kJ)3396 kJ

Fat47 g

of which saturates17 g

Carbohydrate58 g

of which sugars8 g

Protein34 g

Salt2.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Chopping Board

•Grater

•Grill Pan

•Potato Masher

•Knife

•Spatula

•Aluminum Foil

•Large Bowl

•Measuring Spoon

•Plate

Instructions

a) Drain and rinse the mixed beans. Pop into a bowl and roughly mash with the back of a fork or a potato masher. b) Trim and thinly slice the spring onions. Grate the cheese. c) Add the spring onion, cheese, chipotle paste and tomato puree to the beans. d) Season with salt, pepper and a pinch of sugar. Mix well. e) Heat a drizzle of oil in a frying pan on high heat. f) Add the chorizo to the pan, stir-fry until starting to crisp for 2-3 mins. g) Once cooked, remove the chorizo and stir it into the bean mixture.

a) Lay the tortillas out on a board. b) Spread a little of the bean mix over half of each, leaving a small border round the edge, then fold the tortillas in half to make half moon shapes. c) Heat a drizzle of oil in a large frying pan on medium-high heat.

a) When hot, carefully lay the quesadillas in the pan. Fry until golden, 2 mins each side. Turn carefully. b) Lightly press down on the quesadillas with a spatula to ensure they stick together and brown nicely. TIP: You may have to do this in batches, adding a little more oil to the pan each time. c) Once cooked, just cover the quesadillas with foil to keep warm.

a) While the quesadillas are frying, slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides onto a board. b) Roughly chop the avocado. c) Halve the tomatoes.

a) In a large bowl, combine the balsamic vinegar with the olive oil (see ingredients for amount). b) Season with salt and pepper. c) Add the rocket, tomatoes and avocado and toss gently.