Cheesy Chorizo & Bean Quesadillas
with Herby Tomato Salsa
- Gluten
- Soy
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
In these crowd-pleasing quesadillas, chopped chorizo adds a rich and meaty depth of flavour to the tomatoey butter bean filling. The kids will have fun filling and folding the tortillas, too. *Unfortunately, this week’s butter beans were in short supply, so we’ve replaced them with red kidney beans. Don’t worry, the recipe will be just as delicious!*
Ingredients
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
1
carrot
½ tin
butter beans
1 packet
tomato paste
1 bag
mixed leaves
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 punnet
Snacking Tomatoes
1 bag
herbs
2 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
⅓ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Finely chop mild chorizo. Grate the carrot. Drain and rinse butter beans (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, tossing, until golden, 3-4 minutes. • Add tomato paste and cook until fragrant, 1 minute. Add beans and carrot and cook until softened and starting to break down, 3-4 minutes. Add the water and mixed leaves and cook until wilted, 1 minute. Season to taste.
• Arrange mini flour tortillas over a lined oven tray (if your tray is getting crowded, divide between two trays). • Spoon chorizo filling onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose filling, then press down gently with a spatula. Brush (or spray) with olive oil. Season with salt and pepper.
Little cooks: Help build quesadillas. Be careful, the filling is hot!
• Bake quesadillas until cheese is melted and tortillas are golden, 8-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas. • Meanwhile, halve the cherry tomatoes. Roughly chop herbs. • In a small bowl, combine cherry tomatoes, herbs and a drizzle of white wine vinegar and olive oil. Season to taste.
Little cooks: Lend a hand by combining the ingredients for the salsa.
• Divide cheesy chorizo and bean quesadillas between plates. • Top with herby tomato salsa to serve.
Little cooks: Add the finishing touch by topping the quesadillas with the salsa.
