While almost everyone seems to be excited about the warm summer weather, I am suffering quite a bit and it makes me miss Copenhagen dearly. Well, that’s not the only reason of course I miss my friends as well, but it is an important one! Still I think it is not worth the time to complain about it, so I decided to embrace the hot weather by cooking something Mexican.
When I found the recipe for these Quesadillas here, I was immediately intrigued by the thought of a mango salsa. And I was right, it tasted great! The fruity, sweet taste is just the perfect counterbalance for the spiciness of the Quesadillas and the chili. Also, I love the taste of lime juice to freshen up savory dishes. And the best thing about this dish is, that you can easily scale it up and make many more Quesadillas for an evening with guests over. Just bake them successively, cut them into slices and let everybody dig in 🙂
Ingredients (serves 2):
|For the Quesadillas:||For the Salsa:|
|2 yellow bell peppers||1 mango|
|1/2 tsp cumin||100 g cherry tomatoes|
|1 red onion||2 chili peppers|
|1 tbsp oil||4 spring onions|
|1 tsp hot paprika||2 organic lime|
|2 tbsp tomato paste||salt, pepper|
|1 can of red beans||coriander for decoration|
|salt, pepper||100 g creme fraiche|
|100 g grated cheddar|
|4 soft wheat tortillas (around 23 cm Ø)|
Wash the bell peppers, remove the seeds and cut them into cubes. Fry them in some olive oil until they get golden brown. Transfer to a bowl. Chop the onion into fine bits. If you have residual oil in the frying pan, just use this, otherwise heat up a bit of olive oil and braise the onions until they become translucent. Add cumin and paprika, and after one minute the tomato paste. Deglaze the mixture with 150 ml of water. Rinse the beans and add them to the tomato paste. Season with salt and pepper.
Preheat the oven to 200°C. Spread a baking sheet with baking parchment and transfer two of the tortillas to the sheet. Spread the bean filling on top of them and sprinkle with the roasted bell pepper cubes and the cheddar. Cover with the other tortillas and bake for about 10 minutes.
In the mean time, you can prepare the salsa. Peel the mango, remove the stone and cut it into cubes. Wash the tomatoes and spring onions and cut them into small bits. Remove the seeds, then chop the chili finely. Chop the coriander. Mix everything together and season with the juice of one lime, salt and pepper. If you want, you can also add some vinegar. Put the salsa in the fridge to cool until serving.
Cut the remaining lime into slices. Cut the quesadillas into wedges and serve everything with the salsa and some creme fraiche.