Cheesy Chorizo & Bean Quesadillas

Name: Cheesy Chorizo & Bean Quesadillas with Tomato Salsa
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet Mild Chorizo; 1 carrot; ½ tin cannellini beans; 1 tin tomato paste; ⅓ cup water; 1 bag baby spinach leaves; 6 Mini Flour Tortillas; 1 tomato; 1 bag coriander; 1 drizzle white wine vinegar; 1 packet Shredded Cheddar Cheese

with Tomato Salsa

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Oops, we've done it again – put a clever twist on a weekday favourite to bring you something new and exciting, with flavours we know you love! Our latest quesadilla creation is a mix of mild chorizo, cannellini beans and carrot with a golden cheesy topping to finish it off.

Allergens:

Soy

•Gluten(Wheat)

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Mild Chorizo

carrot

½ tin

cannellini beans

(Contains: Soy; )

1 tin

tomato paste

1 bag

baby spinach leaves

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

tomato

1 bag

coriander

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

⅓ cup

water

1 drizzle

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)3758 kJ

Fat51.2 g

of which saturates24.7 g

Carbohydrate60.7 g

of which sugars10.5 g

Protein43.6 g

Sodium1975 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Finely chop mild chorizo. Grate carrot. Drain and rinse cannellini beans (see ingredients). • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until golden, 3-4 minutes. • Add tomato paste and cook until fragrant, 1 minute. • Add cannellini beans and carrot and cook until softened and starting to break down, 3-4 minutes. • Add the water and baby spinach leaves and cook, until wilted, 1 minute. Season to taste.

• Arrange mini flour tortillas over a lined oven tray. • Divide chorizo filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down gently with a spatula. Brush (or spray) tortillas with a drizzle of olive oil. Season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 8-12 minutes. Spoon any overflowing filling back into quesadillas.

TIP: If your oven tray is crowded, divide between two trays

• Meanwhile, finely chop tomato and coriander. • In a small bowl, combine tomato, coriander and a small drizzle of white wine vinegar and olive oil. Season to taste.