Cheddar and Bean Quesadillas
Show Nutrition Info
Amount Per Serving
- Fat 19.2 g
- Cholesterol 46.1 mg
- Sodium 495.9 mg
- Potassium108.2 mg
- Carbohydrate 32.8 g
- Protein10.4 g
- 4Chapatis or tortillas
- 200 gBoiled rajma
- 1Sliced Onion
- 1Sliced Capsicum
- 1Chopped Green Chilli
- 1Sliced Tomato
- 2Chopped Jalapeno chillies
- 1 Cumin powder
- Salt to taste
- A handful Chopped Green Coriander
- 100 ggrated D’Lecta natural cheddar cheese
- 4 tbsp D’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.