This Mexican-style stew is veggie- and flavour-packed! The cheesy quesadillas are easy to make, melt-in-your-mouth delicious and made even better by dipping into the stew – a perfect dinner for any night of the week.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Bell Pepper
Crushed Tomatoes with Garlic and Onion
Vegetable Broth Concentrate
Cheddar Cheese, shredded(ContainsMilk/Lait)
Sweet Bell Pepper
Before starting, wash and dry all produce. Heat Guide for Step 1 and 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp spicy and 1 tsp extra-spicy! Peel, then grate carrot. Core, then cut peppers into 1/2-inch pieces. Drain and rinse beans. Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers, carrots, Mexican Seasoning and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring occasionally, until veggies are tender-crisp, 4-6 min. Season with salt and pepper.
Add beans, crushed tomatoes, broth concentrate and 1 cup water (dbl for 4 ppl) to the pot with veggies. Reduce heat to medium. Simmer, stirring occasionally, until stew thickens slightly, 10-12 min.
While stew simmers, thinly slice green onions. Arrange tortillas on a clean work surface. Sprinkle cheese and some green onions evenly over one side of each tortilla. Fold tortillas in in half to enclose filling.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil, then 2 quesadillas. Cook until golden-brown, 1-2 min per side. Repeat with remaining quesadillas, adding 1 tsp oil for each batch. Set aside on a plate and cover to keep warm.
Mix together sour cream and 1/4 tsp chipotle power in a small bowl. (NOTE: Reference heat guide.) Divide stew between bowls, then dollop chipotle sour cream over top. Sprinkle with remaining green onions. Cut quesadillas into triangles and serve on the side for dipping.