Bolognese Quesadilla

  • 27 Nov - 03 Dec, 2021
  • Mag The Weekly
  • Cookery


· 400 g red kidney beans

· 1 tablespoon sliced jalapeno chillies

· 250 g beef bolognese sauce

· Coriander leaves

· 200 g jack cheese

· 2 wheat tortillas

· Sour cream

For the Avocado Salsa

· 1 avocado

· 1 spring onion

· ½ jalapeno chilli

· Juice ½ lime, plus wedges to serve

· 1 tablespoon olive oil


In a bowl, mix the drained red kidney beans, pickled jalapenos, bolognese sauce and chopped fresh coriander leaves. Divide the mixture, along with the grated cheese, between the tortillas. Fold each tortilla in half to encase the filling. Heat a frying pan over medium heat and toast the quesadillas one at a time for two minutes on each side until the filling is hot, the cheese is melted and the tortilla is crisp and golden on the outside. Keep warm. Mix all the salsa ingredients together in a bowl and season to taste with salt. Cut the quesadillas into wedges and serve with the salsa, sour cream and lime wedges to squeeze over.