Cheesy Bean & Bacon Quesadillas
with Chipotle Sour Cream & Salsa
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Tomato Paste
1 packet
Garlic Paste
1 packet
Light Sour Cream
(Contains: Milk;)
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1
Tomato
90 g
Diced Bacon
(May be present: Milk, Soy.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Pre-Chopped Onion
1
Cucumber
1 sachet
Mexican Fiesta Spice Blend
1 packet
Red Kidney Beans
Cooking Steps
Custom Recipe: If you've added diced bacon, before cooking the corn, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook corn, chopped onion and red kidney beans until softened, 4-5 minutes. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Reduce heat to medium-high, then add a drizzle more olive oil (if needed), tomato paste, garlic paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Add the water and stir to combine. Simmer until thickened, 1-2 minutes. Season with salt and pepper.
Custom Recipe: Add the cooked bacon to the bean mixture and fill tortillas as above. Continue with step.
• While the quesadillas are baking, roughly chop cucumber and tomato. • In a medium bowl combine cucumber, tomato and a drizzle of olive oil and white wine vinegar. Season to taste • In a small bowl, combine the mild chipotle sauce and light sour cream. • Divide the quesadillas between plates. Serve with chipotle sour cream and salsa. Enjoy!
