Bolognese Quesadilla

AuthorGeo FoodsCategory

Ingredients

 400 g red kidney beans
 1 tbsp sliced jalapeno chillies
 250 g beef bolognese sauce
 · Coriander leaves
 200 g jack cheese
 2 wheat tortillas
 · Sour cream
 1 avocado
 1 spring onion
 ½ jalapeno chilli
 · Juice ½ lime, plus wedges to serve
 1 tbsp olive oil

Preparation

1

In a bowl, mix the drained red kidney beans, pickled jalapenos, bolognese sauce and chopped fresh coriander leaves. Divide the mixture, along with the grated cheese, between the tortillas. Fold each tortilla in half to encase the filling. Heat a frying pan over medium heat and toast the quesadillas one at a time for two minutes on each side until the filling is hot, the cheese is melted and the tortilla is crisp and golden on the outside. Keep warm. Mix all the salsa ingredients together in a bowl and season to taste with salt. Cut the quesadillas into wedges and serve with the salsa, sour cream and lime wedges to squeeze over.

Related Recipes

Ingredients

 400 g red kidney beans
 1 tbsp sliced jalapeno chillies
 250 g beef bolognese sauce
 · Coriander leaves
 200 g jack cheese
 2 wheat tortillas
 · Sour cream
 1 avocado
 1 spring onion
 ½ jalapeno chilli
 · Juice ½ lime, plus wedges to serve
 1 tbsp olive oil

Directions

1

In a bowl, mix the drained red kidney beans, pickled jalapenos, bolognese sauce and chopped fresh coriander leaves. Divide the mixture, along with the grated cheese, between the tortillas. Fold each tortilla in half to encase the filling. Heat a frying pan over medium heat and toast the quesadillas one at a time for two minutes on each side until the filling is hot, the cheese is melted and the tortilla is crisp and golden on the outside. Keep warm. Mix all the salsa ingredients together in a bowl and season to taste with salt. Cut the quesadillas into wedges and serve with the salsa, sour cream and lime wedges to squeeze over.

Bolognese Quesadilla

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