What are the main ingredients in CHEESY GRILLED QUESADILLAS?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

What is the nutritional information of CHEESY GRILLED QUESADILLAS?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare CHEESY GRILLED QUESADILLAS?

BOUNTIFUL BEAN CHILLI: Preheat the oven to 220°C. Place a large pan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 3-5 minutes until soft and translucent, shifting occasionally. Stir through the cooked chopped tomatoes, the drained kidney beans, and the Mexican Rub to taste. Allow to simmer for 5-7 minutes until reduced and thickened, stirring occasionally. SOME FRAÎCHENESS & SOME ZING: While the bean chilli is reducing, place the crème fraîche in a bowl and combine with three-quarters of the chopped coriander. Mix in some seasoning and lemon juice to taste, and set aside for serving. Place half of the quartered baby tomatoes in a separate bowl and toss through the chopped jalapeños, some lemon zest to taste, and a drizzle of olive oil. Season to taste and set aside for serving. FINISH THE FILLING: Once the bean chilli has thickened, stir through the BBQ sauce and the remaining quartered baby tomatoes. Cook for another 2-3 minutes until the tomatoes have softened, breaking them up with your utensil as they cook. On completion, remove the pan from the heat and season to taste. QUESADILLA ME, BABY!: Line a baking tray with tinfoil and lightly drizzle with oil. Place the tortillas flat on the tray and cover one half of each tortilla in the bean chilli. Close up by folding over the other half to make 4 chilli-filled half-moons. Sprinkle the grated cheese mix over the top and pop in the oven for 4-5 minutes until the cheese is melted and golden. On completion, remove the tray from the oven and halve each quesadilla to make 8 triangles. OH YES: Time to sit down for the best quesadillas you’ve eaten! Arrange 4 cheesy triangles on a plate, dollop with the coriander crème fraîche, and sprinkle over the jalapeño and tomato salsa. Garnish with the remaining chopped coriander and some lemon zest to taste. Serve with a lemon wedge on the side. Tuck in!

What should be prepared from my kitchen to make CHEESY GRILLED QUESADILLAS?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

CHEESY GRILLED QUESADILLAS

Super easy, super cheesy! Oven-baked pockets of supper love, overflowing with a thick tomato and kidney bean filling and covered in melted cheese. With a jazzy jalapeño and baby tomato salsa and cooling dollops of lemony crème fraîche.

CHEESY GRILLED QUESADILLAS

with a BBQ bean chilli, crème fraîche & pickled jalapeños

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Ingredients:

Baby Tomatoes
BBQ Sauce
Cooked Chopped Tomatoes
Creme Fraiche
Fresh Coriander
Grated Cheese Mix
Kidney Beans
Lemon
NOMU Mexican Rub
Onion
Pickled Jalapeños
Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil

Serves 1

BOUNTIFUL BEAN CHILLI
Preheat the oven to 220°C. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Stir through the cooked chopped tomatoes, the drained kidney beans, and the Mexican Rub to taste. Allow to simmer for 4-5 minutes until reduced and thickened, stirring occasionally.
SOME FRAÎCHENESS & SOME ZING
While the bean chilli is reducing, place the crème fraîche in a bowl and combine with three-quarters of the chopped coriander. Mix in some seasoning and lemon juice to taste, and set aside for serving. Place half of the quartered baby tomatoes in a separate bowl and toss through the chopped jalapeños, some lemon zest to taste, and a drizzle of olive oil. Season to taste and set aside for serving.
FINISH THE FILLING
Once the bean chilli has thickened, stir through the BBQ sauce and the remaining quartered baby tomatoes. Cook for another 1-2 minutes until the tomatoes have softened, breaking them up with your utensil as they cook. On completion, remove the pan from the heat and season to taste.
QUESADILLA ME, BABY!
Line a baking tray with tinfoil and lightly drizzle with oil. Place the tortillas flat on the tray and cover one half of each tortilla in the bean chilli. Close up by folding over the other half to make 2 chilli-filled half-moons. Sprinkle the grated cheese mix over the top and pop in the oven for 4-5 minutes until the cheese is melted and golden. On completion, remove the tray from the oven and halve each quesadilla to make 4 triangles.
OH YES
Time to sit down for the best quesadillas you’ve eaten! Arrange 4 cheesy triangles on a plate, dollop with the coriander crème fraîche, and sprinkle over the jalapeño and tomato salsa. Garnish with the remaining chopped coriander and some lemon zest to taste. Serve with a lemon wedge on the side. Tuck in!

Onion - 1
Cooked Chopped Tomatoes - 100g
Kidney Beans - 120g
NOMU Mexican Rub - 10ml
Crème Fraîche - 50ml
Fresh Coriander - 5g
Lemon - 1
Baby Tomatoes - 100g
Pickled Jalapeños - 20g
BBQ Sauce - 15ml
Tortillas - 2
Grated Cheese Mix - 75g

Download the Recipe

Serves 2

BOUNTIFUL BEAN CHILLI
Preheat the oven to 220°C. Place a large pan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 3-5 minutes until soft and translucent, shifting occasionally. Stir through the cooked chopped tomatoes, the drained kidney beans, and the Mexican Rub to taste. Allow to simmer for 5-7 minutes until reduced and thickened, stirring occasionally.
SOME FRAÎCHENESS & SOME ZING
While the bean chilli is reducing, place the crème fraîche in a bowl and combine with three-quarters of the chopped coriander. Mix in some seasoning and lemon juice to taste, and set aside for serving. Place half of the quartered baby tomatoes in a separate bowl and toss through the chopped jalapeños, some lemon zest to taste, and a drizzle of olive oil. Season to taste and set aside for serving.
FINISH THE FILLING
Once the bean chilli has thickened, stir through the BBQ sauce and the remaining quartered baby tomatoes. Cook for another 2-3 minutes until the tomatoes have softened, breaking them up with your utensil as they cook. On completion, remove the pan from the heat and season to taste.
QUESADILLA ME, BABY!
Line a baking tray with tinfoil and lightly drizzle with oil. Place the tortillas flat on the tray and cover one half of each tortilla in the bean chilli. Close up by folding over the other half to make 4 chilli-filled half-moons. Sprinkle the grated cheese mix over the top and pop in the oven for 4-5 minutes until the cheese is melted and golden. On completion, remove the tray from the oven and halve each quesadilla to make 8 triangles.
OH YES
Time to sit down for the best quesadillas you’ve eaten! Arrange 4 cheesy triangles on a plate, dollop with the coriander crème fraîche, and sprinkle over the jalapeño and tomato salsa. Garnish with the remaining chopped coriander and some lemon zest to taste. Serve with a lemon wedge on the side. Tuck in!

Onion - 1
Cooked Chopped Tomatoes - 200g
Kidney Beans - 240g
NOMU Mexican Rub - 20ml
Crème Fraîche - 100ml
Fresh Coriander - 10g
Lemon - 1
Baby Tomatoes - 200g
Pickled Jalapeños - 40g
BBQ Sauce - 30ml
Tortillas - 4
Grated Cheese Mix - 150g

Download the Recipe

Serves 3

BOUNTIFUL BEAN CHILLI
Preheat the oven to 220°C. Place a large pan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 3-5 minutes until soft and translucent, shifting occasionally. Stir through the cooked chopped tomatoes, the drained kidney beans, and the Mexican Rub to taste. Allow to simmer for 5-7 minutes until reduced and thickened, stirring occasionally.
SOME FRAÎCHENESS & SOME ZING
While the bean chilli is reducing, place the crème fraîche in a bowl and combine with three-quarters of the chopped coriander. Mix in some seasoning and lemon juice to taste, and set aside for serving. Place half of the quartered baby tomatoes in a separate bowl and toss through the chopped jalapeños, some lemon zest to taste, and a drizzle of olive oil. Season to taste and set aside for serving.
FINISH THE FILLING
Once the bean chilli has thickened, stir through the BBQ sauce and the remaining quartered baby tomatoes. Cook for another 2-3 minutes until the tomatoes have softened, breaking them up with your utensil as they cook. On completion, remove the pan from the heat and season to taste.
QUESADILLA ME, BABY!
Line a baking tray with tinfoil and lightly drizzle with oil. Place the tortillas flat on the tray and cover one half of each tortilla in the bean chilli. Close up by folding over the other half to make 4 chilli-filled half-moons. Sprinkle the grated cheese mix over the top and pop in the oven for 4-5 minutes until the cheese is melted and golden. On completion, remove the tray from the oven and halve each quesadilla to make 8 triangles.
OH YES
Time to sit down for the best quesadillas you’ve eaten! Arrange 4 cheesy triangles on a plate, dollop with the coriander crème fraîche, and sprinkle over the jalapeño and tomato salsa. Garnish with the remaining chopped coriander and some lemon zest to taste. Serve with a lemon wedge on the side. Tuck in!

Onion - 1
Cooked Chopped Tomatoes - 200g
Kidney Beans - 240g
NOMU Mexican Rub - 20ml
Crème Fraîche - 100ml
Fresh Coriander - 10g
Lemon - 1
Baby Tomatoes - 200g
Pickled Jalapeños - 40g
BBQ Sauce - 30ml
Tortillas - 4
Grated Cheese Mix - 150g

Download the Recipe

Serves 4

BOUNTIFUL BEAN CHILLI
Preheat the oven to 220°C. Place a large, deep pan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 5-7 minutes until soft and translucent, shifting occasionally. Stir through the cooked chopped tomatoes, the drained kidney beans, and the Mexican Rub to taste. Allow to simmer for 7-10 minutes until reduced and thickened, stirring occasionally.
SOME FRAÎCHENESS & SOME ZING
While the bean chilli is reducing, place the crème fraîche in a bowl and combine with three-quarters of the chopped coriander. Mix in some seasoning and lemon juice to taste, and set aside for serving. Place half of the quartered baby tomatoes in a separate bowl and toss through the chopped jalapeños, some lemon zest to taste, and a drizzle of olive oil. Season to taste and set aside for serving.
FINISH THE FILLING
Once the bean chilli has thickened, stir through the BBQ sauce and the remaining quartered baby tomatoes. Cook for another 3-4 minutes until the tomatoes have softened, breaking them up with your utensil as they cook. On completion, remove the pan from the heat and season to taste.
QUESADILLA ME, BABY!
Line a two baking trays with tinfoil and lightly drizzle with oil. Place the tortillas flat on the trays and cover one half of each tortilla in the bean chilli. Close up by folding over the other half to make 8 chilli-filled half-moons. Sprinkle the grated cheese mix over the top and pop in the oven for 6-7 minutes until the cheese is melted and golden. On completion, remove the trays from the oven and halve each quesadilla to make 16 triangles.
OH YES
Time to sit down for the best quesadillas you’ve eaten! Arrange 4 cheesy triangles on a plate, dollop with the coriander crème fraîche, and sprinkle over the jalapeño and tomato salsa. Garnish with the remaining chopped coriander and some lemon zest to taste. Serve with a lemon wedge on the side. Tuck in!