Charred Corn, Chorizo and Bean Cheddar Quesadillas
with Oregano Chips and Salad
- Milk
- Celery
- Cereals containing gluten
- Sulphites
This Charred Corn, Chorizo and Bean Cheddar Quesadillas is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Oregano
1 unit(s)
Garlic Clove
160 grams
Sweetcorn
1 carton(s)
Black Beans
60 grams
Mature Cheddar Cheese
(Contains: Milk)
1 sachet(s)
Central American Style Spice Mix
10 grams
Vegetable Stock Paste
(Contains: Celery)
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Cereals containing gluten)
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
20 grams
Baby Leaf Mix
90 grams
Diced Chorizo
Not included in your delivery
75 milliliter(s)
Water for the Beans
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Sprinkle with the dried oregano. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve and pop into a bowl.
Drain and rinse the black beans in the sieve and pop half of them into another bowl. Crush the black beans in the bowl using a potato masher. Grate the cheese.
Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the chorizo and sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once the corn is charred, add the black beans (whole and mashed), Central American style spice mix and garlic to the pan. Season with salt and pepper, stir well and cook for 1 min.
Pour in the water for the beans (see pantry for amount) and vegetable stock paste. Stir together, bring to a simmer and cook until the liquid has evaporated, 4-5 mins.
Remove the pan from the heat, then stir through the cheese. Taste and season with salt and pepper if needed.
Lay the tortillas onto a baking tray and spoon the filling onto one half of each one. Fold the other side over to make a semi-circle. Press down to keep together.
Drizzle a little oil over the top, then bake on the top shelf of your oven until golden, 8-12 mins.
Meanwhile, in a large bowl, combine the red wine vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix to combine.
When the quesadillas are ready, add the salad leaves to the dressing. Toss to combine. TIP: Don't add the leaves too early or they'll go soggy.
Divide your quesadillas between plates.
Serve with the herby chips and salad. Add the mayonnaise alongside to finish (see pantry for amount).
Enjoy!
