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Quesadillas with the waffle iron

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Ingredients for 4 servings:

  • 8 small flour tortillas, 320 g
  • 1 can kidney beans, 250 g drained weight
  • 1 jar salsa, 200 ml
  • 250 g Cheddar cheese, grated
  • 2 tbsp crème fraîche

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 16 minutes

Stuffed tortillas with kidney beans and cheddar

Mash the kidney beans with a fork and mix with the crème fraîche. Heat the waffle iron and grease it with a little oil. Place a tortilla in the waffle iron. Sprinkle with some cheese. Spread the bean mixture and salsa on top and sprinkle with more cheese. Finish with a second tortilla and close the waffle iron. Press down lightly if possible. Bake for about 90 seconds until golden brown, then transfer to a plate using a spatula. Cut into 5 triangles and serve with the remaining salsa, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Quesadillas with the waffle iron