Cheesy Chipotle Bean and Chorizo Quesadillas
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Cheesy Chipotle Bean and Chorizo Quesadillas

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.

Tags:
Rapid
Spicy
Quick
Allergens:
Milk
Cereals containing gluten
Sulphites

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

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

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Nutritional information

Energy (kcal)846 kcal
Energy (kJ)3540 kJ
Fat41.2 g
of which saturates16.5 g
Carbohydrate75.6 g
of which sugars16.8 g
Protein40.6 g
Salt4.85 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Sieve
Grater
Potato Masher
Pan
Aluminum Foil
Large Bowl

Instructions

Get Prepped
1

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. 

Mix the Chorizo and Bean Filling
2

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.

Make your Quesadillas
3

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.

Time to Fry
4

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.

Dress the Tomatoes
5

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.

Finish and Serve
6

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!

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