Chipotle Quesadillas |
|---|
ground mixture
| 3 | tablespoons | olive oil | ||
| 1 | medium | red onion, diced | ||
| 3 | cloves | garlic, peeled and minced | ||
| 3 | sticks | celery, diced | ||
| 4 | tablespoons | chipotle in adobo, minced | ||
| 14 | ounces | tomatoes with liquid, chopped | ||
| 1 | packet | |||
| 4 | green onions, thinly sliced | |||
| 1 | handful | cilantro, roughly chopped |
In a large pan, heat olive oil over medium heat until soft and tender (5 mins). Add to cook garlic until fragrant.
Add to stir chipotle in adobo and tomatoes with liquid until sauce thickens and liquid has most evaporated (20 mins).
Stir in Meat Free Ground, green onions, and cilantro. Reduce heat to low just to keep it warm.
olive oil | ||||
| 6 | large | flour tortillas | ||
| 4 | cups | cheddar cheese | ||
lime, sliced | ||||
sour cream, to serve | ||||
avocado, sliced | ||||
cilantro, to serve |
In a skillet over medium heat, add olive oil if you like your flour tortillas extra crispy. Place flour tortillas and top with a layer of cheddar cheese. Spread some Meat Free Ground mixture on one side.
Once cheddar cheese has melted, fold flour tortillas to make
your quesadilla. Repeat for remaining flour tortillas.
Allow them to rest for 2 mins before slicing to ensure its contents don't ooze out.
Serve with lime, sour cream, avocado, and cilantro.