Easy Chorizo & Bean Quesadillas

Name: Easy Chorizo & Bean Quesadillas with Cheddar & Cucumber-Coriander Salsa
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Cheddar Cheese; 1 packet Coriander; 1 packet Cannellini Beans; 6 Mini Flour Tortillas; 1 packet Mild Chipotle Sauce; 1 packet Soffritto Mix; 250 g Mild Chorizo; 1 sachet Tex-Mex Spice Blend; 1 Cucumber

with Cheddar & Cucumber-Coriander Salsa

4.0(690)

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Calories

:

912 kcal

Protein

:

45.8g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

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

You know it's going to be a good day when these bad boys are on the menu. With hidden, tasty chorizo and beautiful kidney beans, these tortilla pockets will be bursting with flavour in every bite. Don't forget the cucumber-coriander salsa to pack on top! *Unfortunately, this week’s cannellini beans were in short supply, so we’ve replaced them with red kidney beans. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*

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

Ingredients

Serving amount

1 packet

Cheddar Cheese

(Contains: Milk;)

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 packet

Soffritto Mix

250 g

Mild Chorizo

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

1 sachet

Tex-Mex Spice Blend

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

1

Cucumber

Nutritional Values

Calories912 kcal

Energy (kJ)3820 kJ

Fat43.1 g

of which saturates17.8 g

Carbohydrate73.5 g

of which sugars13.5 g

Dietary Fibre20.4 g

Protein45.8 g

Sodium2730 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. Cut mild chorizo into thin half-moons. Drain and rinse cannellini beans (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo until golden, 3-4 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 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 cucumber and coriander. • In a small bowl, combine cucumber, coriander and a drizzle of the white wine vinegar and olive oil. Season to taste.

4

• Divide chorizo and bean quesadillas between plates. • Top with cucumber-coriander salsa to serve. Enjoy!