This Mexican-style stew is veggie- and flavour-packed! The cheesy quesadillas are easy to make, melt-in-your-mouth delicious and even better dipped 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
Vegetable Broth Concentrate
Cheddar Cheese, shredded(ContainsMilk/Lait)
Before starting, wash and dry all produce. Heat Guide for Step 1 and 5 (dbl for 4 ppl): 1/4 tsp mild and 1/2 tsp spicy! Peel, then grate carrot. Core, then cut pepper 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 1/2 tsp garlic salt (dbl for 4 ppl) and pepper.
Add beans, crushed tomatoes, broth concentrates 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. (TIP: If you prefer a brothier stew, add more water, 1/4 cup at a time!)
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 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. Transfer quesadillas to a plate, then 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.