Ingredients
- 2pc Cornitos Tortilla Wrap
- 50gm Cornitos Chunky Salsa
- 200gm Red Kidney Beans
- 100gmMozzarella cheese
- 60gm Onion
- 60gm Capsicum and Bell Pepper
- 20gm Jalapenos
- 30ml Hung Curd
- 1pcs Lemon
- 30gm Iceberg Lettuce
- 5-7gm Seasoning (oregano & chili flakes)
Method
Prepration Of Stuffing
- Cut onion, capsicum, tomatoes and jalapenos, give ice bath to iceberg lettuce, keep it aside for a while.
- Soak the kidney beans overnight, boil them and mash it, microwave it for 20seconds (if not then)
- Cook it on griddle along with chopped veggies and sprinkle some seasoning over it.
Pre Pration Of Sour Cream
- Take a hung curd in a bowl, add fresh cream to it, squeeze the lemon juice along with salt and pepper, whisk it well and refrigerate it, to derive thick consistency.
Prepration Of Chessy Bean Quesadila
- Place the stuffing over Cornitos tortilla wrap, grate handful cheese over it sprinkle tacos seasoning.
- Repeat the steps to make a good layer over it, cover it with another tortilla wrap
- Brush the griddle with olive oil/butter transfer the quesadilla over griddle
- Cook it from both side until golden brown, with the help of cutter/ pizza knife cut it into triangular shape or your choice of cut.
Plating Techniques
- Place it in a platter along serve with Cornitos chunky salsa and fresh sour cream.
