Chorizo-Capsicum Quesadillas & Avo Salsa

Name: Chorizo-Capsicum Quesadillas & Avo Salsa with Cannellini Beans and Melty Cheddar Cheese
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet mild chorizo; 1 capsicum; ½ packet cannellini beans; 1 packet mild chipotle sauce; 1 bag soffritto mix; ⅓ cup water; 6 mini flour tortillas; 1 avocado; 1 bag coriander; 1 drizzle white wine vinegar; 1 sachet Tex-Mex spice blend; 1 packet Cheddar cheese

with Cannellini Beans and Melty Cheddar Cheese

4.5(91)

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Calories

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Protein

48.3g protein

Preparation Time

30 minutes

Difficulty

Easy

Easy Prep

Allergens:

Soy
Gluten
Wheat
Milk
Soy
May contain traces of allergens
Milk
Sulphites
Wheat
Gluten

Cheesy chorizo and butter bean goodness is loaded into soft tortilla wraps perfect for devouring in as few bites as possible. These handheld parcels are so good, that they will go down in the history books!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites.)

capsicum

½ packet

cannellini beans

1 packet

mild chipotle sauce

(Contains: Soy;)

1 bag

soffritto mix

mini flour tortillas

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

avocado

1 bag

coriander

1 sachet

Tex-Mex spice blend

(May be present: Soy, Wheat, Gluten.)

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

⅓ cup

water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)4374 kJ

Fat64.9 g

of which saturates22.7 g

Carbohydrate60.9 g

of which sugars14.7 g

Protein48.3 g

Sodium2970 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Cut mild chorizo into thin half-moons. Roughly chop capsicum. Drain and rinse cannellini beans (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and chorizo until golden, 4-5 minutes. • Add Tex-Mex spice blend and cook until fragrant, 1 minute. Add beans, mild chipotle sauce, soffritto mix and the water and cook until softened and starting to break down, 3-4 minutes. Season to taste.

• Arrange mini flourtortillas over a lined oven tray (if your tray is getting crowded, spread across two trays). • Spoon chorizo filling onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. Brush (or spray) with olive oil. Season with salt and pepper. • Bake quesadillas until cheese is melted and tortillas are golden, 8-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.

• Meanwhile, slice avocado in half, then scoop out the flesh and roughly chop. Roughly chop coriander. • In a small bowl, combine avocado, coriander and a drizzle of the white wine vinegar and olive oil. Season to taste.