Chorizo and black bean quesadilla

Name: Chorizo and black bean quesadilla
Cook time: 25 min
Yield: 4
Cuisine: Hermosillo, Mexico

with tomatillo salsa and mesclun salad

Ready in around 25 mins

RECIPE FACT:

Did you know…Quesadilla literally means little cheesy thing?

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVE TO 210⁰C (FAN BAKE).
1. TO PREPARE THE QUESADILILLA FILLING:

Heat 1 tbsp of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the chorizo grind and cook for 3-4 mins breaking any large clumps with a wooden spoon. Add the black beans and corn and quesadilla sauce and bring to simmer.
2. TO MAKE THE QUESADILLAS:

Lay the tortillas in a single layer on a chopping board and divide the chorizo, black bean and corn quesadilla mix between the tortillas. Fold in half then place onto an oven tray lined with baking paper. Brush each quesadilla lightly with olive oil and top with cumin cheese blend then cook in the preheated oven for 10-12 mins until golden.
3. TO PREPARE THE CORIANDER AND MESCLUN:

Finely chop the coriander including the stalk and set aside. Empty the mesclun into a serving bowl and dress with a drizzle of olive oil and season with salt and pepper.
TO SERVE:

Place enchiladas on to plates. Drizzle with tomatillo salsa and sprinkle with chopped coriander and serve mesclun salad on the side.