Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp oil, plus extra for shallow frying
1 red pepper, sliced
1 bunch Waitrose Continental Salad Onions, sliced
2 sticks celery, sliced
2 tbsp Cooks’ Ingredients Pibil Paste
326g pack Old El Paso 8 Super Soft Flour Tortillas
½ x 415g can Santa Maria Mexican Refried Beans
75g Cheddar cheese, grated
Lime wedges, to serve
1. Heat 1 tbsp oil in a large frying pan and fry the pepper, salad onions and celery for 4 minutes. Add the pibil paste and cook for a further minute, then season.
2. Meanwhile, spread the tortillas with the refried beans. Divide the cooked vegetable mixture evenly over 4 of these and sprinkle with Cheddar. Top with the remaining 4 tortillas.
3. Heat a little oil in a frying pan and gently fry the quesadillas for 1 minute on each side or until golden. Cut each into 6 wedges and serve with lime wedges on the side to squeeze over.
Typical values per serving:
This recipe was first published in August 2016.