Cheesy Bean Quesadilla

Ingredients

  • 2pc Cornitos Tortilla Wrap
  • 50gm Cornitos Chunky Salsa
  • 200gm Red Kidney Beans
  • 100gm Mozzarella cheese             
  • 60gm Onion
  • 60gm Capsicum and Bell Pepper
  • 20gm Jalapenos
  • 30ml Hung Curd                
  • 1pcs Lemon
  • 30gm Iceberg Lettuce                                                                      
  • 5-7gm Seasoning (oregano & chili flakes)

Method

 

PREPRATION OF STUFFING

  • Cut onion, capsicum, tomatoes and jalapenos, give ice bath to iceberg lettuce, keep it aside for a while.
  • Soak the kidney beans overnight, boil them and mash it, microwave it for 20seconds (if not then)
  • Cook it on griddle along with chopped veggies and sprinkle some seasoning over it.

 

PRE PRATION OF SOUR CREAM

  • Take a hung curd in a bowl, add fresh cream to it, squeeze the lemon juice along with salt and pepper, whisk it well and refrigerate it, to derive thick consistency.

 

PREPRATION OF CHESSY BEAN QUESADILA

  • Place the stuffing over Cornitos tortilla wrap, grate handful cheese over it sprinkle tacos seasoning.
  • Repeat the steps to make a good layer over it, cover it with another tortilla wrap
  • Brush the griddle with olive oil/butter transfer the quesadilla over griddle
  • Cook it from both side until golden brown, with the help of cutter/ pizza knife cut it into triangular shape or your choice of cut.

 

PLATING TECHNIQUES

  • Place it in a platter along serve with Cornitos chunky salsa and fresh sour cream.