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: Australian
Ingredients: 1 packet Cheddar Cheese; 1 Avocado; 1 packet Coriander; 1 packet Cannellini Beans; 6 Mini Flour Tortillas; 1 packet Mild Chipotle Sauce; 1 Brown Onion; 1 Tomato; 250 g Mild Chorizo; 1 sachet Tex-Mex Spice Blend; 1 Carrot

with Cannellini Beans and Melty Cheddar Cheese

4.4

(91)

Get up to $230 off

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!

Allergens:

Milk

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Cheddar Cheese

(Contains: Milk;)

1

Avocado

1 packet

Coriander

1 packet

Cannellini Beans

6

Mini Flour Tortillas

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

1 packet

Mild Chipotle Sauce

(Contains: Soy;)

1

Brown Onion

1

Tomato

250 g

Mild Chorizo

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

1 sachet

Tex-Mex Spice Blend

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

1

Carrot

Nutritional Values

Calories961 kcal

Energy (kJ)4020 kJ

Fat47.6 g

of which saturates18 g

Carbohydrate76.2 g

of which sugars16.1 g

Dietary Fibre24.2 g

Protein46.4 g

Sodium2720 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• Divide chorizo-capsicum quesadillas between plates. • Top with avo salsa to serve. Enjoy!