Cheesy Chorizo & Bean Quesadillas
with Herby Tomato Salsa
In these crowd-pleasing quesadillas, chopped chorizo adds a rich and meaty depth of flavour to the tomatoey butter bean filling. The kids will have fun filling and folding the tortillas, too.
Unfortunately, this week’s butter beans were in short supply, so we’ve replaced them with red kidney beans. Don’t worry, the recipe will be just as delicious!
The quantities provided above are averages only.
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 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1
carrot
½ tin
butter beans
1 packet
tomato paste
1 bag
mixed leaves
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 punnet
Snacking Tomatoes
1 bag
herbs
2 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
⅓ cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Finely chop mild chorizo. Grate the carrot. Drain and rinse butter beans (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, tossing, until golden, 3-4 minutes. • Add tomato paste and cook until fragrant, 1 minute. Add beans and carrot and cook until softened and starting to break down, 3-4 minutes. Add the water and mixed leaves and cook until wilted, 1 minute. Season to taste.
• Arrange mini flour tortillas over a lined oven tray (if your tray is getting crowded, divide between two trays). • Spoon chorizo filling onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose filling, then press down gently with a spatula. Brush (or spray) with olive oil. Season with salt and pepper.
Little cooks: Help build quesadillas. Be careful, the filling is hot!
• Bake quesadillas until cheese is melted and tortillas are golden, 8-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas. • Meanwhile, halve the cherry tomatoes. Roughly chop herbs. • In a small bowl, combine cherry tomatoes, herbs and a drizzle of white wine vinegar and olive oil. Season to taste.
Little cooks: Lend a hand by combining the ingredients for the salsa.
• Divide cheesy chorizo and bean quesadillas between plates. • Top with herby tomato salsa to serve.
Little cooks: Add the finishing touch by topping the quesadillas with the salsa.