Chipotle Quesadillas



SERVES 4PREP COOK 40m

ground mixture

3tablespoons

olive oil

1medium

red onion, diced

3cloves

garlic, peeled and minced

3sticks

celery, diced

4tablespoons

chipotle in adobo, minced

14ounces

tomatoes with liquid, chopped

1packet

Meat Free Ground

4

green onions, thinly sliced

1handful

cilantro, roughly chopped

  1. In a large pan, heat olive oil over medium heat until soft and tender (5 mins). Add to cook garlic until fragrant.

  2. Add to stir chipotle in adobo and tomatoes with liquid until sauce thickens and liquid has most evaporated (20 mins).

  3. Stir in Meat Free Ground, green onions, and cilantro. Reduce heat to low just to keep it warm.

olive oil

6large

flour tortillas

4cups

cheddar cheese

lime, sliced

sour cream, to serve

avocado, sliced

cilantro, to serve

  1. 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.

  2. Once cheddar cheese has melted, fold flour tortillas to make

    your quesadilla. Repeat for remaining flour tortillas.

  3. 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.