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?

QUESADILLA ME, BABY!: Line a baking tray with tinfoil and lightly drizzle with oil. Place the tortillas flat on the tray and cover ½ of each one in the bean chilli. Close up by folding them over to make 4 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 from the oven and halve each quesadilla to make 8 triangles. 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 3-5 minutes until soft and translucent. Stir through the drained kidney beans, the cooked chopped tomato, 100ml of water, and the Mexican spice blend to taste. Allow to simmer for 4-5 minutes until thickened but still saucy, stirring occasionally. In the final 1-2 minutes, add in the rinsed spinach and cook until slightly wilted, stirring regularly. FINISH THE FILLING: If the bean chilli is too thick on completion, loosen with a small splash of water. Stir through the remaining baby tomatoes and the BBQ sauce to taste. Simmer 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. MAGIC IN YOUR MOUTH: Time to plate up the best quesadillas you’ll ever eat! Arrange 4 cheesy triangles on each plate, dollop with the coriander crème fraîche, and sprinkle over the jalapeño and tomato salsa. Garnish with the remaining coriander and a lemon wedge. Tuck in! SOME FRAÎCHENESS & SOME ZING: While the bean chilli is reducing, place the crème fraîche in a bowl and combine with ½ of the chopped coriander. Mix in some seasoning and lemon juice to taste, and set aside for serving. Place ½ of the halved baby tomatoes in a separate bowl and toss through the chopped jalapeños, some lemon zest to taste, and a drizzle of olive oil. Season and set aside for serving.

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 & jalapeños

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Bourbon BBQ Sauce
Cooked Chopped Tomato
Creme Fraiche
Fresh Coriander
Kidney Beans
Lemon
Lemons
Mozzarella & Cheddar Cheese Mix
NOMU Mexican Spice Blend
Onion
Onions
Pickled Jalapeños
Spinach
Wheat Flour 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. Stir through the drained kidney beans, the cooked chopped tomato, 80ml of water, and the Mexican spice blend to taste. Allow to simmer for 3-4 minutes until thickened but still saucy, stirring occasionally. At the halfway mark, add in the rinsed spinach and cook until slightly wilted, stirring regularly.
SOME FRAÎCHENESS & SOME ZING
While the bean chilli is reducing, place the crème fraîche in a bowl and combine with ½ of the chopped coriander. Mix in some seasoning and lemon juice to taste, and set aside for serving. Place ½ of the halved baby tomatoes in a separate bowl and toss through the chopped jalapeños, some lemon zest to taste, and a drizzle of olive oil. Season and set aside for serving.
FINISH THE FILLING
If the bean chilli is too thick on completion, loosen with a small splash of water. Stir through the remaining baby tomatoes and the BBQ sauce to taste. Simmer 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 ½ of each one in the bean chilli. Close up by folding them over to make 2 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 from the oven and halve each quesadilla to make 4 triangles.
MAGIC IN YOUR MOUTH
Time to plate up the best quesadillas you’ll ever eat! Arrange the cheesy triangles on a plate, dollop with the coriander crème fraîche, and sprinkle over the jalapeño and tomato salsa. Garnish with the remaining coriander and a lemon wedge. Tuck in!

Onion - 1
Kidney Beans - 60g
Cooked Chopped Tomato - 100g
NOMU Mexican Spice Blend - 10ml
Spinach - 40g
Crème Fraîche - 50ml
Fresh Coriander - 5g
Lemon - 1
Baby Tomatoes - 100g
Pickled Jalapeños - 20g
Bourbon BBQ Sauce - 15ml
Wheat Flour Tortillas - 2
Mozzarella & Cheddar Cheese Mix - 75g

Download the Recipe

Serves 2

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 3-5 minutes until soft and translucent. Stir through the drained kidney beans, the cooked chopped tomato, 100ml of water, and the Mexican spice blend to taste. Allow to simmer for 4-5 minutes until thickened but still saucy, stirring occasionally. In the final 1-2 minutes, add in the rinsed spinach and cook until slightly wilted, stirring regularly.
SOME FRAÎCHENESS & SOME ZING
While the bean chilli is reducing, place the crème fraîche in a bowl and combine with ½ of the chopped coriander. Mix in some seasoning and lemon juice to taste, and set aside for serving. Place ½ of the halved baby tomatoes in a separate bowl and toss through the chopped jalapeños, some lemon zest to taste, and a drizzle of olive oil. Season and set aside for serving.
FINISH THE FILLING
If the bean chilli is too thick on completion, loosen with a small splash of water. Stir through the remaining baby tomatoes and the BBQ sauce to taste. Simmer 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 ½ of each one in the bean chilli. Close up by folding them over to make 4 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 from the oven and halve each quesadilla to make 8 triangles.
MAGIC IN YOUR MOUTH
Time to plate up the best quesadillas you’ll ever eat! Arrange 4 cheesy triangles on each plate, dollop with the coriander crème fraîche, and sprinkle over the jalapeño and tomato salsa. Garnish with the remaining coriander and a lemon wedge. Tuck in!

Onion - 1
Kidney Beans - 120g
Cooked Chopped Tomato - 200g
NOMU Mexican Spice Blend - 20ml
Spinach - 80g
Crème Fraîche - 100ml
Fresh Coriander - 10g
Lemon - 1
Baby Tomatoes - 200g
Pickled Jalapeños - 40g
Bourbon BBQ Sauce - 30ml
Wheat Flour Tortillas - 4
Mozzarella & Cheddar 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 5-6 minutes until soft and translucent. Stir through the drained kidney beans, the cooked chopped tomato, 120ml of water, and the Mexican spice blend to taste. Allow to simmer for 5-7 minutes until thickened but still saucy, stirring occasionally. At the halfway mark, add in the rinsed spinach and cook until slightly wilted, stirring regularly.
SOME FRAÎCHENESS & SOME ZING
While the bean chilli is reducing, place the crème fraîche in a bowl and combine with ½ of the chopped coriander. Mix in some seasoning and lemon juice to taste, and set aside for serving. Place ½ of the halved baby tomatoes in a separate bowl and toss through the chopped jalapeños, some lemon zest to taste, and a drizzle of olive oil. Season and set aside for serving.
FINISH THE FILLING
If the bean chilli is too thick on completion, loosen with a small splash of water. Stir through the remaining baby tomatoes and the BBQ sauce to taste. Simmer 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 baking tray with tinfoil and lightly drizzle with oil. Place the tortillas flat on the tray and cover ½ of each one in the bean chilli. Close up by folding them over to make 6 half-moons. Sprinkle the grated cheese mix over the top and pop in the oven for 5-6 minutes until the cheese is melted and golden. On completion, remove from the oven and halve each quesadilla to make 12 triangles.
MAGIC IN YOUR MOUTH
Time to plate up the best quesadillas you’ll ever eat! Arrange 4 cheesy triangles on each plate, dollop with the coriander crème fraîche, and sprinkle over the jalapeño and tomato salsa. Garnish with the remaining coriander and a lemon wedge. Tuck in!

Onions - 2
Kidney Beans - 180g
Cooked Chopped Tomato - 300g
NOMU Mexican Spice Blend - 30ml
Spinach - 120g
Crème Fraîche - 150ml
Fresh Coriander - 15g
Lemons - 2
Baby Tomatoes - 300g
Pickled Jalapeños - 60g
Bourbon BBQ Sauce - 45ml
Wheat Flour Tortillas - 6
Mozzarella & Cheddar Cheese Mix - 225g

Download the Recipe

Serves 4

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 5-6 minutes until soft and translucent. Stir through the drained kidney beans, the cooked chopped tomato, 140ml of water, and the Mexican spice blend to taste. Allow to simmer for 5-7 minutes until thickened but still saucy, stirring occasionally. At the halfway mark, add in the rinsed spinach and cook until slightly wilted, stirring regularly.
SOME FRAÎCHENESS & SOME ZING
While the bean chilli is reducing, place the crème fraîche in a bowl and combine with ½ of the chopped coriander. Mix in some seasoning and lemon juice to taste, and set aside for serving. Place ½ of the halved baby tomatoes in a separate bowl and toss through the chopped jalapeños, some lemon zest to taste, and a drizzle of olive oil. Season and set aside for serving.
FINISH THE FILLING
If the bean chilli is too thick on completion, loosen with a small splash of water. Stir through the remaining baby tomatoes and the BBQ sauce to taste. Simmer for another 4-5 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 ½ of each one in the bean chilli. Close up by folding them over to make 8 half-moons. Sprinkle the grated cheese mix over the top and pop in the oven for 5-6 minutes until the cheese is melted and golden. On completion, remove from the oven and halve each quesadilla to make 16 triangles.
MAGIC IN YOUR MOUTH
Time to plate up the best quesadillas you’ll ever eat! Arrange 4 cheesy triangles on each plate, dollop with the coriander crème fraîche, and sprinkle over the jalapeño and tomato salsa. Garnish with the remaining coriander and a lemon wedge. Tuck in!