Easy Chorizo & Bean Quesadillas
with Cheddar & Cucumber-Coriander Salsa
- 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!*
Ingredients
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
Cooking Steps
• 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.
• 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.
• 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.
• Divide chorizo and bean quesadillas between plates. • Top with cucumber-coriander salsa to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty chorizo, though some found it overpowering. Several suggested adding sour cream or guacamole to balance the flavours.
- Ease of prep: Customers praised the simple, one-pan preparation and minimal clean-up. Some found it tricky to keep the filling inside the tortillas.
- Suggestions: Several recommended cooking the quesadillas in a frying pan for better results. Adding fresh capsicum or corn to the salsa could boost veggie content.
- Leftovers: Excess filling worked well served with rice as another meal or packed for lunch the next day.
- Portions: Some felt the meal was filling, while others wanted larger tortillas or more wraps to use up all the filling.
