Chorizo-Capsicum Quesadillas & Avo Salsa
with Cannellini Beans and Melty Cheddar Cheese
- 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!
Ingredients
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites)
1
capsicum
½ packet
cannellini beans
1 packet
mild chipotle sauce
(Contains: Soy)
1 bag
soffritto mix
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1
avocado
1 bag
coriander
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
1 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. 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.
• Divide chorizo-capsicum quesadillas between plates. • Top with avo salsa to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Mexican-inspired flavours, though some found it a bit dry and suggested adding sour cream for balance.
- Ease of prep: Customers appreciated the easy preparation, with most ingredients conveniently pre-chopped.
- Suggestions: Several recommended adding sour cream and a green salad. Some suggested using lemon juice instead of oil in the avo salsa.
- Leftovers: The quesadillas were delicious as leftovers, with one customer adding chicken to enhance the next-day meal.
- Portions: A few noted there weren't enough tortillas for the amount of filling provided.
