Chilli Bean Quesadillas
by Tarla Dalal
Added to 500 cookbooks
This recipe has been viewed 40189 times
Kids love exotic dishes from around the world – and so do we! So, what’s stopping you from preparing these delicious Chilli Bean Quesadillas to enjoy as an evening treat, along with a cup of hot Tea or a Milkshake ? This Mexican treat is not only tasty but also quite satiating.
The filling, made with readily-available ingredients like canned baked beans and cheese, is quick and easy to prepare. You just need a couple of minutes to prepare the Quesidillas with a dough of plain flour and maize flour. You can breeze through the rest of the procedure, and there, your tasty treat will be ready in a jiffy! Serve it immediately on preparation, or the quesadillas will get soggy.
For the tortillas- Combine all the ingredients into a deep bowl and knead into a soft dough using enough water. Keep aside.
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How to proceed- Divide the filling into 4 equal portions. Keep aside.
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- Divide the dough into 4 equal portions.
- Roll a portion of the dough into a 175 mm. (7") diameter circle using a little plain flour for rolling.
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- Place a portion of the filling on one half of the tortilla and fold it over to make a semi-circle and press it lightly to seal the edges.
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- Heat a non-stick tava (griddle) and cook the quesadilla, using a little oil, till it turns golden brown in colour from both the sides.
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- Repeat steps 3 to 5 to make 3 more quesadillas.
- Serve immediately.
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Accompaniments
Nutrient values per quesadilla
| Energy | 170 cal |
| Protein | 6.6 g |
| Carbohydrates | 24.9 g |
| Fiber | 4.4 g |
| Fat | 5.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 72.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 1.5 mg |
| Folic Acid | 13.8 mcg |
| Calcium | 107 mg |
| Iron | 0.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 198.9 mg |
| Potassium | 185.5 mg |
| Zinc | 0.9 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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