Smoky Mushroom Quesadillas
with Salsa and Smashed Avo
These cheesy quesadillas have California written all over them!
Cals 751 · Prot 29 · Carbs 80 · Fat 30
Vegetarian
Family Friendly
Global Eats
30 min
These cheesy quesadillas have California written all over them!
Cals 751 · Prot 29 · Carbs 80 · Fat 30
Vegetarian
Family Friendly
Global Eats
Ingredients
Quesadillas
Chestnut mushrooms
250 Grams
Chipotle powder
2 Grams
Smoked paprika powder
2 Grams
8'' tortilla wraps
10*11*
4 Piece
Grated mozzarella
4*
100 Grams
Grated cheddar
4*
60 Grams
Salsa
Garlic cloves
1 Piece
Large green chilli
1 Piece
Fresh coriander
15 Grams
Cherry tomatoes
150 Grams
Olive oil
1 Tbsp
Smashed avo
Avocado
1 Piece
Lime
1 Piece
Allergens
*10 Wheat, *11 Gluten, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3136 / 751 |
| Fats (g) | 29.8 |
| of which saturated (g) | 11.3 |
| Carbohydrates (g) | 80 |
| of which sugars (g) | 8.1 |
| Fibers (g) | 13.6 |
| Proteins (g) | 29 |
| Salt (g) | 1.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Blitz salsa
- Peel the garlic.
- Roughly chop the green chilli and coriander.
- Add the cherry tomatoes, garlic, coriander and green chilli (spicy!) to a food processor or blender with a pinch of salt and a drizzle of olive oil.
- Blitz the salsa until smooth.
Tip! Sensitive to spice? Go easy on the green chilli.
2 Smash avocado
- Cut the avocado in half and remove the stone.
- Using a spoon, scoop the avocado out of its skin into a bowl and mash it with a fork.
- Squeeze over lime juice and season with salt to taste.
3 Fry mushrooms
- Clean the mushrooms with a cloth, knife or brush (don't wash them with water) and roughly chop.
- Heat a large pan over medium-high heat with a drizzle of oil.
- Fry the mushrooms with a pinch of salt for 5 min or until browned.
- Add the chipotle powder (spicy!), smoked paprika and a splash of water. Fry for 1 min further.
- Transfer the cooked mushrooms to a bowl.
- Wipe and reserve the pan.
Tip! Sensitive to spice? Go easy on the chipotle powder.
4 Stuff quesadillas
- Divide the warm mushroom filling between the wraps and spread it out in an even layer.
- Sprinkle with the mozzarella and cheddar cheese, fold each wrap in half and press down firmly - these are your quesadillas.
5 Fry quesadillas
- Return the reserved pan to medium heat with another drizzle of oil.
- Fry the quesadillas for 1-2 min on each side until golden.
6 Serve
- Cut the quesadillas into slices.
- Serve the Smoky Mushroom Quesadillas with Smashed Avocado, Salsa and any remaining lime wedges to the side.
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