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Cheesy Kidney Bean & Bacon Quesadillas
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Cheesy Kidney Bean & Bacon Quesadillas

Cheesy Kidney Bean & Bacon Quesadillas

with Chipotle Sour Cream & Salsa

Red kidney beans, bacon and Cheddar unite to make a hearty and delicious filling for these quesadillas. Simply spoon the filling onto tortillas, fold them in half, then bake. Easy cheesy dinner coming right up!

Tags:
Spicy
Allergens:
Gluten
Soy
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 cob

corn

1

red onion

1 packet

diced bacon

(May be present: Soy, Milk. )

1 packet

tomato paste

6

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

1

cucumber

1

tomato

1 packet

mild chipotle sauce

(Contains Soy;)

1 packet

Light Sour Cream

(Contains Milk;)

1 packet

red kidney beans

1 packet

Cheddar cheese

(Contains Milk;)

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

1

olive oil

½ cup

water

¼ cup

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)3555 kJ
Fat34.3 g
of which saturates13.7 g
Carbohydrate90.8 g
of which sugars23.1 g
Protein41 g
Sodium2117 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. • Slice corn kernels off the cob. • Drain and rinse red kidney beans. • Place kidney beans in a bowl and roughly mash with a fork. • Finely chop red onion. • In a medium bowl, combine the vinegar, half the onion and a good pinch of sugar and salt. Add just enough water to cover the onion, then set aside.

2
2

• Heat 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. Cook corn, until lightly charred, 3-4 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 of olive oil and garlic, red kidney beans and remaining onion. Cook until softened, 2-3 minutes. Add a drizzle more olive oil (if needed), tomato paste, cooked bacon 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.

3
3

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. Arrange on a lined oven tray. • Divide the bean mixture among the tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold the other half of each tortilla over to close and press down gently with a spatula. Brush with a drizzle of olive oil (or spray with olive oil spray).

4
4

• Bake quesadillas until the cheese is melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.

TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

5
5

• While the quesadillas are baking, finely chop cucumber and tomato. • Drain pickled onion, then top with the cucumber, tomato and a drizzle of olive oil. Season, toss to coat and set aside. • SPICY! The chipotle sauce is mild, but use less if you're sensitive to heat! In a small bowl, combine the mild chipotle sauce and light sour cream.

6
6

• Divide the quesadillas between plates. • Serve with chipotle sour cream and salsa. Enjoy!