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Mexican Recipes

Cheesy Chipotle Chorizo and Bean Quesadillas

Cheesy Chipotle Chorizo and Bean Quesadillas

Cheesy Chipotle Chorizo and Bean Quesadillas

with Tomato & Rocket Salad and Soured Cream

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Sandwiched together with a refried bean style filling and plenty of cheese, these Cheesy Chipotle Chorizo and Bean Quesadillas are a Mexican inspired favourite laden with smoky chipotle flavour.

Tags:

Spicy

Allergens:

Milk

•Wheat

•Cereals containing gluten

•Sulphites

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 25 minutes

DifficultyMedium

Ingredients

serving amount

1 carton(s)

Mixed Beans

70 grams

Mature Cheddar Cheese

(Contains: Milk)

20 grams

Chipotle Paste

1 sachet(s)

Smoky Base Paste

30 grams

Tomato Puree

4 unit(s)

Super Soft Tortillas with Whole Wheat

(Contains: Wheat, Cereals containing gluten)

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

40 grams

Wild Rocket

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

90 grams

Diced Chorizo

(Contains: Milk)

Not included in your delivery

1 tbsp

Honey

½ tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3453 kJ

Energy (kcal)825 kcal

Fat44.4 g

of which saturates19.5 g

Carbohydrate60.7 g

of which sugars15 g

Dietary Fibre5.7 g

Protein37.3 g

Salt5.52 g

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

Utensils

•Baking Tray

•Large Bowl

Instructions

Get Prepped

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Drain and rinse the mixed beans in a sieve. Pop into a bowl and roughly mash with the back of a fork or a potato masher.

c) Grate the Cheddar cheese.

Mix the Bean Filling

2

a) Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

b) Once the chorizo is browned, add it along with the cheese, chipotle paste (add less if you'd prefer things milder), smoky base paste, tomato puree and honey (see pantry for amount) to the beans.

c) Season with salt and pepper and mix together.

Make your Quesadillas

3

a) Lay the tortillas (2 per person) onto a lightly oiled baking tray 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.

Time to Fry

4

a) Rub a little oil over the top of each quesadilla.

b) Bake on the top shelf of your oven until golden, 8-12 mins.

Dress the Tomatoes

5

a) Meanwhile, halve the baby plum tomatoes.

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 to the dressing and set aside.

Finish and Serve

6

a) When the quesadillas are ready, share between your plates.

b) Add the rocket to the tomato bowl and toss together.

c) Serve your cheesy chipotle quesadillas with the salad and a dollop of soured cream.

Enjoy!

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