Tex-Mex Chipotle Double Chorizo & Bean Quesadillas
with Guacamole4.5(7)
Calories
:
1310 kcalProtein
:
66.7g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Milk
- Soy
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Gluten
- Wheat
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 and topped with zingy guac, 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
Mashed Avocado
1
Brown Onion
1 packet
Cannellini Beans
1 packet
Cheddar Cheese
(Contains: Milk)
500 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites)
1 packet
Coriander
1 packet
Mild Chipotle Sauce
(Contains: Soy)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
1 drizzle
white wine vinegar
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Cut mild chorizo into thin half-moons.
- Roughly chop tomato.
- Thinly slice onion.
- Drain and rinse cannellini beans (see ingredients).
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tomato, onion and chorizo until golden, 4-5 minutes.
- Add Tex-Mex spice blend and cook until fragrant, 1 minute. Add beans, mild chipotle sauce and the water and cook until softened and starting to break down, 3-4 minutes. Season to taste.
2
- Arrange mini flour tortillas 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, roughly chop coriander.
- In a small bowl, combine mashed avocado, coriander and a drizzle of the white wine vinegar and olive oil. Season to taste.
4
- Divide Tex-Mex Chipotle Chorizo & Bean Quesadillas between plates. • Top with guac to serve. Enjoy!
