Chorizo-Capsicum Quesadillas & Avo Salsa
with Cannellini Beans and Melty Cheddar Cheese
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, that they will go down in the history books!
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
capsicum
½ packet
cannellini beans
1 packet
mild chipotle sauce
(Contains Soy;)
1 bag
soffritto mix
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
avocado
1 bag
coriander
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
⅓ cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Cut mild chorizo into thin half-moons. Roughly chop capsicum. Drain and rinse cannellini beans (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and chorizo until golden, 4-5 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 flourtortillas 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, slice avocado in half, then scoop out the flesh and roughly chop. Roughly chop coriander. • In a small bowl, combine avocado, coriander and a drizzle of the white wine vinegar and olive oil. Season to taste.
• Divide chorizo-capsicum quesadillas between plates. • Top with avo salsa to serve. Enjoy!