We soak the beans, toast the cumin, roast the capsicum and corn before combining the mix with cooked onions and fresh coriander. We top the vegetable mix with feta and tasty cheese and sandwich it in between tortillas. We vacuum seal the two quesadillas and snap freeze them - ready for you to pan fry or crisp up in a sandwich press.
Pitta bread (wheat flour, water, wholemeal wheat flour, wheat starch, sugar, yeast, salt, mineral salt (450) (500), soy flour, vegetable oil (sunflower oil), preservative(262), vitamin (thiamin, folate)), sweet corn, tasty cheese (pasteurized milk, non-animal rennet, salt, coagulating agents, anti-caking agent (tapioca starch)), onion, roasted red capsicum [peppers, water, sugar, salt, vinegar], fetta cheese (milk, salt, cultures, enzymes), black turtle beans, olive oil, fresh coriander, red wine vinegar, salt, garlic, cumin ground
,
CONTAINS:
Gluten, Dairy, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| Per 100g | Per quesadilla | |
| ENERGY | 971kJ | 3088kJ |
| PROTEIN | 8.3g | 26.3g |
| FAT TOTAL | 8.4g | 26.7g |
| SATURATED | 4.0g | 12.7g |
| CARBS | 30.6g | 97.1g |
| - SUGARS | 2.6g | 8.4g |
| SODIUM | 599mg | 1901mg |
Small:
Two pairs of stuffed tortillas
Guacamole and sour cream and/or slaw.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Defrost fully. Remove the quesadillas from the bag.SANDWICH PRESS: Heat a large sandwich press and toast for 6 minutes or until crispy and filling is piping hot.
FRY PAN: Heat a non-stick frying pan over medium heat, fry each quesadilla for 3 minutes a side until crispy and filling is piping hot.
Serve with guacamole and sour cream.
