Recipe

Jalapeno Quesadilla

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Jalapeno Quesadilla

Vegan-friendly quesadilla packed with jalapeno hummus, bell pepper, tomato, corn, kidney beans and swiss chard.




Ingredients to serve 2

  • ½ x onion – peel, chop finely
  • 1 x green pepper – de-seed, slice finely
  • 1 x tomatoes – dice (5mm)
  • ½ tin x corn kernels
  • 50g x swiss chard – cut off ends, slice finely
  • 4 x tortilla wraps
  • 60ml x hummus
  • ½ tin x kidney beans – drain and rinse
  • 1 x avocado – peel and slice
  • 1 x jalapeno – cut off end and slice finely
  • 5g x fresh coriander
  • ½ x lemon – cut into wedges
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Ingredients to serve 4

  • 1 x onion – peel, chop finely
  • 2 x green pepper – de-seed, slice finely
  • 2 x tomatoes – dice (5mm)
  • 1 tin x corn kernels
  • 100g x swiss chard – cut off ends, slice finely
  • 8 x tortilla wraps
  • 120ml x hummus
  • 1 tin x kidney beans – drain and rinse
  • 2 x avocado – peel and slice
  • 2 x jalapeno – cut off end and slice finely
  • 10g x fresh coriander
  • 1 x lemon – cut into wedges
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Method

Step 01

Preparation: Prepare all ingredients as indicated above. Set aside these ingredients for the salsa: HALF the tomato, HALF the jalapeno and a QUARTER of the onion.

Step 02

Salsa: Place these ingredients in a small bowl to make the salsa: the tomato, jalapeno and onion you just set aside in the previous step. Add the fresh coriander, salt, pepper and a glug of olive oil. Mix well. Set aside.

Step 03

Hummus: Mix the rest of the jalapeno with the hummus and set aside.

Step 04

Vegetable mixture: Place a few glugs of olive oil in a large frying pan on medium to high heat. Add the rest of the onion and a little salt and sauté for 5 minutes until translucent. Add the green pepper and sauté for another 3 or 4 minutes. Now add the corn kernels, kidney beans and the rest of the tomato. Sauté for another 3 minutes. Lastly add the swiss chard and cook until wilted, about a minute. Taste to check seasoning and add salt and pepper if needed.

Step 05

Quesadilla: Place a large frying pan on medium heat on the stove. Cook the quesadillas one at a time. Lay one tortilla wrap out on a chopping board and spread a layer of hummus on it. Add a portion of vegetables on top. Cover with another tortilla to make a “sandwich” or quesadilla. Place the quesadilla in the hot frying pan and dry fry for about a minute. Turn over using a spatula and dry fry the other side for about a minute. You want the quesadilla to be lightly browned and a little crispy. When done, remove and keep warm. Repeat until you have prepared all the quesadillas. Serve immediately.

Step 06

To serve: Cut the quesadillas into quarters and divide between the plates. Top with sliced avo and salsa. Add a squeeze of lemon juice.