This is such a great dish, so flavoursome yet so easy to knock up! It is crispy on the outside, soft and piquant inside with a sweet zingy salsa on the side. Perfect!
Ingredients, 2 people
1 white onion, chopped
1 can of kidney beans, drained
2 cloves of garlic, sliced
2 fresh tomatoes, chopped
2 teaspoons of chipotle paste
1 tablespoon of oregano
2 tablespoons of smoked paprika
2 teaspoons of onion granuals
Half a teaspoon of cinnamon
75 grams of canned sweetcorn
1 tablespoon of white wine vinegar
Half a teaspoon of salt
4 tortilla wraps
1 small can of pineapple rings in own juice
1 level teaspoon of black mustard seeds
Half a mild red chilli, finely chopped with seeds removed
1 teaspoon sugar
Heat 2 tablespoons of olive oil in a heavy bottomed pan on a medium heat. Add the onions and fry until softened, about 3 minutes.
Add the kidney beans and garlic and cook for another 2 minutes, stirring regularly. Add the tomatoes and chipotle paste and mix together. Next add the oregano, paprika, onion granuals, cinnamon, sweet corn, vinegar and salt. Stir everything together and cook through for about 10 minutes, stirring to avoid the mixture sticking. Turn the heat down if required.
Once cooked, spoon the mixture into a food processor and whizz up for about 10 seconds or so. You want to end up with a chunky paste that can easily be spread on a tortilla wrap.
Place a dry frying pan on a medium heat. Once hot, put a tortilla wrap into the pan and spread half the mixture evenly on top. Leave a bit of space around the edges.
Next, put a second wrap on top and press down gently. Keep lifting up the bottom of the quesadilla to check how it is doing. You want it to brown and become crispy without burning. When ready, flip the quesadilla with a spatula and repeat on the second side. Turn the heat down if necessary and remember the second side cooks much faster so keep an eye on it. As long as the bottom of the quesadilla is cooked it should flip easily. I’ve never had any broken quesadillas yet!
Turn onto a plate when ready and cut into four or eight wedges.
Heat 1 tablespoon of olive oil in a pan on a medium heat. Add the mustard seeds and cook until they start popping, this won’t take long.
Chop the pineapple slices in the can and add to the oil with the juice. Add the chilli and sugar and simmer until the juice becomes a syrup, about 10 minutes. Serve with the quesadilla and enjoy!