Mushroom & Caramelised Onion Quesadilla
These traditional cheesy quesadillas incorporate unexpected but delicious mushrooms for a rich umami hit and sweet burnished caramelised onions. The result? Crispy moreish slices oozing with cheese and rich filling - a perfect winter warmer indeed.
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.
Ingredients
1 clove
garlic
1 tin
red kidney beans
½
red onion
1
birdseye chilli
1 block
Cheddar cheese
(Contains Milk;)
½
lemon
1 bunch
coriander
1 punnet
mushrooms
1 tsp
paprika
6
mini tortillas
(Contains Gluten, Wheat, Soy; May be present: Milk. )
1 bag
baby spinach leaves
½
avocado
Not included in your delivery
1 tbs
olive oil
½ tsp
brown sugar
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and crush the garlic. Drain and rinse the red kidney beans. Slice the red onion, and finely chop the birdseye chilli (deseeded) and coriander. Grate the Cheddar cheese and juice the lemon.
Heat half the olive oil in a medium frying pan over medium heat. Add the mushroom, season with salt and pepper and cook for 4 minutes, or until the mushroom is soft. Add the garlic and paprika and cook for 1 minute, or until fragrant. Add the red kidney beans and cook, mashing with a wooden spoon, until lightly smashed and heated through. Set aside in a medium bowl.
Using the same frying pan, heat the remaining olive oil over a medium heat. Add the red onion and cook for 2 minutes, without stirring, then add the brown sugar. Cook for a further 3 minutes, stirring only every so often. Set aside.
Place half the mini flour tortillas out on a lined oven tray and spray or brush lightly with a little olive oil. Turn the oiled side down. Top each tortilla with some mushroom, caramelised onion, birdseye chilli, a handful of baby spinach and the Cheddar cheese. Top with the remaining tortillas and spray or brush lightly with more olive oil. Cook in the oven for 10 minutes or until golden.
Meanwhile, mash the avocado in a medium bowl. Season with salt and pepper and stir through the lemon juice and half the chopped coriander.
Halve the quesadillas and top with the guacamole and the remaining coriander.
