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
Cheesy Grilled Quesadillas
with a BBQ bean chilli, crème fraîche & jalapeños
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Cheesy Grilled Quesadillas?
The preparation time for Cheesy Grilled Quesadillas with a BBQ bean chilli, crème fraîche & jalapeños is between 15 and 30 minutes.
What is the total time required to make Cheesy Grilled Quesadillas with a BBQ bean chilli, crème fraîche & jalapeños?
The total time required to make Cheesy Grilled Quesadillas with a BBQ bean chilli, crème fraîche & jalapeños is between 25 and 40 minutes.
How many servings does Cheesy Grilled Quesadillas provide?
4 servings
What are the main ingredients in Cheesy Grilled Quesadillas?
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
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?
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
How many calories does Cheesy Grilled Quesadillas have?
calories
How much fat content does Cheesy Grilled Quesadillas have?
grams
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