Cheese and Chorizo Tortillas
with tomato salsa and BBQ sauce- Milk
- Cereals containing gluten
- Wheat
These tortillas are a family favourite recipe that features lashings of cheese, slightly spiced chorizo and softened veg for a filling that's too good to pass up. Refreshment comes in the form of tomato salsa and zesty creme fraiche.
Ingredients
90 grams
Chorizo
(Contains: Milk)
50 grams
Grated Cheese
(Contains: Milk)
1 unit(s)
Bell Pepper
2 sachet(s)
Mexican Style Spice Mix
1 pack(s)
Black Beans
1 sachet(s)
Chipotle Paste
2 sachet(s)
BBQ Sauce
1 pack(s)
Passata
1 unit(s)
Shallot
2 unit(s)
Tomato
50 grams
Cream Cheese
(Contains: Milk)
4 unit(s)
Wraps
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
½ tsp
Sugar
½ tsp
Salt
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Drain and rinse the black beans in a sieve.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the chorizo and bell pepper until starting to brown, 4-5 mins.
- Add the black beans and Mexican spice mix.
- Fry for 1 min then add the passata, ½ tsp sugar (per 2P) and ½ tsp salt (per 2P). Simmer covered for 4-5 mins.
- Remove from the heat. Stir through the chipotle paste. Add a splash of water, if required.
- Season to taste with salt, pepper and sugar.
- Meanwhile, cut the tomato into 1cm cubes.
- Halve, peel and chop the shallot into small pieces.
- Toss the tomato and shallot together in a bowl.
- Season to taste with salt and pepper.
Lay the tortilla wrap (2 per person) out and spread the cream cheese evenly onto them. Soon the chorizo mix and salsa onto half of each one. Top with salsa and BBQ sauce. Fold to make a semi-circle, pressing down firmly to form quesadillas. Place a large pan over medium-high heat with a drizzle of oil.
Cut the quesadillas in half.
When the pan is hot, carefully lay the quesadillas in the pan. Fry until golden, 2 mins each side. Turn carefully. Lightly press down on the tortillas with a spatula to ensure they stick together and brown nicely.TIP: You may have to do this in batches, adding a little more oil to the pan each time. Cover the cooked quesadillas to keep warm.
- Cutinto wedges further, if required and serve the quesadillas between plates.
