Easy Chorizo & Bean Quesadillas
with Cheddar & Tomato-Coriander Salsa
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 tomato-coriander salsa to pack on top!
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, just be sure to follow your recipe card!
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. )
½ packet
red kidney 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
tomato
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. Drain and rinse red kidney 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 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, roughly chop tomato and coriander. • In a small bowl, combine tomato, coriander and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide chorizo and bean quesadillas between plates. • Top with tomato-coriander salsa to serve. Enjoy!