Cheddar and Bean Quesadillas

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Cheddar and Bean Quesadillas
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Main Course
  • Cuisine: None
  • type: Veg
  • 20 mins
  • 4
  • Medium
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Main Course
  • Cuisine: None
  • type: Veg
  • 20 mins
  • 4
  • Medium

Show Nutrition Info

Amount Per Serving

  • Calories347.3
  • 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
Step 1

Puree half the boiled rajma in a blender until smooth.

Step 2

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

Step 3

Add the sliced tomatoes and mix for a minute.

Step 4

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

Step 5

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

Step 6

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

Step 7

Top with grated cheddar cheese evenly.

Step 8

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

Step 9

Heat the remaining butter in a non stick pan.

Step 10

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

Step 11

Serve hot with salsa.

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