Tex-Mex Chickpea Quesadillas
with Cucumber Salsa & Cheddar Cheese
All hail the king of toasted breads, the cheesiest and most noble of dinner options, the mighty quesadilla! Tonight, we’ve filled them with a delicious mix of nutritious ingredients and paired it with chickpeas, spring onion and cucumber salsa.
We’ve replaced the black beans in this recipe with chickpeas due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
Onion
1
carrot
3 clove
garlic
1 tin
chickpeas
1 sachet
Tex-Mex spice blend
1 packet
baby leaves
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
Cucumber
2 sprig
Spring Onion
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice onion (see ingredients). • Grate carrot. • Finely chop garlic. • Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Add chickpeas and cook until softened, 2-3 minutes. Lightly mash with a fork. • Add a dash of water, the butter and baby leaves and cook until wilted, 1 minute. Season with salt and pepper and stir to combine.
• Arrange mini flour tortillas on a lined oven tray. Divide chickpea filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down gently with a spatula. Brush (or spray) tortillas with a drizzle of olive oil, then season to taste. • Bake quesadillas, until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back towards the quesadillas.
• Meanwhile, thinly slice cucumber and spring onion. • In a medium bowl, combine cucumber, spring onion and a drizzle of vinegar and olive oil. Season to taste. • Divide Tex-Mex chickpea quesadillas between plates. • Top with cucumber salsa and sour cream to serve. Enjoy!