Sponsored: Cheezy chilli quesadillas
Prep time: 5Total time: 
Sponsored: Cheezy chilli quesadillas
Prep time: 5Total time: 
Ingredients
- 1 tbsp vegetable oil
- 1 red onion, chopped
- 1 tbsp chipotle paste
- 2 tsp tomato puree
- 150g cherry tomatoes, quartered
- 1 x 400g tin mixed bean salad in water, drained and rinsed
- 4 regular flour tortillas
- 150g violife original flavour grated
For the salsa
- 1 ripe avocado
- juice of 1/2 lime, plus wedges to serve
- 1 spring onion, finely sliced
- 1 tbsp chopped coriander
Step by step
-
Heat the oil in a large nonstick frying pan and gently fry the red onion with a pinch of salt until softened; about 8-10 minutes.
Cook for a further 5 minutes, stirring occasionally.
Lightly crush with a masher or fork and set aside. - Add the chipotle paste, tomato purée, cherry tomatoes and beans.
- Cook for a further 5 minutes, stirring occasionally. Lightly crush with a masher or fork and set aside.
-
For the salsa, mash the avocado flesh with the lime juice, then stir in the spring onion and coriander with seasoning.
-
Lay out 2 tortillas and evenly spread with the bean mixture. Scatter the Violife Original Flavour Grated cheese alternative over the beans, top with the other 2 tortillas and press down.
-
Clean the frying pan and dry-fry one quesadilla for 1½ minutes each side over a medium heat until
golden and the cheese alternative is melting. Slide the quesadilla out of the pan and keep warm while you cook the second. -
Cut into wedges (a serrated knife works best for this) and serve with the salsa and lime wedges.
