Serves 1
Directions
- 1Add olive oil to a pan.
- 2Add chopped garlic to the pan.
- 3Add chopped onion to the pan.
- 4Add chopped green chili to the pan.
- 5Add chopped red bell pepper to the pan.
- 6Add chopped yellow bell pepper to the pan.
- 7Stir and sauté all vegetables in the pan.
- 8Add salt, chili flakes, and crushed black pepper to the vegetables.
- 9Add sweet corn kernels to the vegetables.
- 10Add baked beans to the vegetables and sauté for at least 2 minutes.
- 11Spread sour cream evenly on a tortilla sheet.
- 12Sprinkle mozzarella cheese over the sour cream.
- 13Add the sautéed vegetable and bean mixture over the cheese.
- 14Arrange avocado slices on top of the mixture.
- 15Add tomato slices over the avocado.
- 16Add jalapeño relish on top.
- 17Sprinkle more mozzarella cheese over the relish.
- 18Fold the tortilla sheet in half to cover the filling.
- 19Add butter to a pan.
- 20Place the folded quesadilla onto the pan.
- 21Press down gently on the quesadilla to ensure even cooking.
- 22Flip the quesadilla to cook both sides until golden brown and crispy.
- 23Cut the cooked quesadilla into triangular pieces.
- 24Arrange the quesadilla pieces in a serving bowl.
- 25Serve with a side of baked beans and avocado.
Ingredients
- 1 tablespoon Olive oil
- 4 cloves Chopped Garlic
- 0.5 onion Chopped onion
- 1 pinch Chopped green chilli
- 0.5 Chopped red bell pepper
- 0.5 Chopped yellow bell pepper
- 0.33 Chopped Capsicum
- 1 pinch Salt
- 1 pinch Chilli flakes
- 1 pinch Crushed black pepper
- 3 tablespoons Baked beans
- 1 sheet Tortilla sheet
- 1 tablespoon Sour Cream
- 10 grams Mozzarella cheese
- slices Avocado
- slice Tomato
- Jalapeño relish
- 8 grams Mozzarella cheese
Equipment
PanSpatulaKnifeCutting boardBowl
Tips
- Serve with sour cream and salsa.
- Toast both sides until golden brown and crispy.
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