Cheesy Kidney Bean & Bacon Quesadillas
with Chipotle Sour Cream & Salsa- Gluten
- Soy
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
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!
Ingredients
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, Wheat; May be present: Soy, Milk.)
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)
Utensils
Cooking Steps
• 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.
• 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.
• 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).
• 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.
• 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.
• Divide the quesadillas between plates. • Serve with chipotle sour cream and salsa. Enjoy!
