Cheddar and Bean Quesadillas

Total Time Taken

20 min

4 serving

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4Chapatis or tortillas

200gBoiled rajma

1Sliced Onion

1Sliced Capsicum

1Chopped Green Chilli

1Sliced Tomato

2Chopped Jalapeno chillies

1 tbspCumin powder

Salt to taste

A handfulChopped Green Coriander

100g, gratedD’Lecta natural cheddar cheese

4, tbspD’Lecta table butter

Mexican salsa to serve


Puree half the boiled rajma in a blender until smooth.

Heat half the butter in a pan and sauté sliced onions, green chilli and capsicum for a couple of minutes.

Add the sliced tomatoes and mix for a minute.

Switch off the flame and remove the vegetables in a bowl.

Mix together the mashed rajma, remaining whole rajma, vegetables, cumin powder, jalapeno chillies, salt and coriander.

Lay the 4 chapatis flat, divide the mixture among the chapattis.

Top with grated cheddar cheese evenly.

Fold the chapattis into half such that it covers the filling inside.

Heat the remaining butter in a non stick pan.

Sear the stuffed chapattis on both sides in batches until golden and crisp.

Serve hot with salsa.

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