Cheese, Corn & Black Bean Quesadillas
Stuff the quesadillas with your favourite fillings for all the family
Ingredients:
- 500g Plain Greek Yoghurt
- 1 bag Barrett’s Ridge Beer Bread Mix
- 2 Cups of Grated Cheddar
- 1 Cup Black Beans
- 1 Cup Corn
- 1 Red Pepper
- 1 Tomato, chopped
- Lime Wedges, Ranch Dressing and Guacamole to Serve
Method:
- In a large bowl, add yogurt and Barrett’s Ridge Beer Bread mix
- Mix with a fork and then use your hands until everything is well combined and the dough comes together in a ball
- Transfer the dough to a lightly floured surface and knead with your hands for about 1 minute, cut The dough into 8 equal size pieces and shape each piece into a ball and then flatten out into a tortilla shape (use rolling pin if necessary)
- Spray a skillet or frying pan with cooking oil and preheat on a medium – low heat.
- Sprinkle half the tortilla with grated cheese, corn, red peppers and black beans, and fold the other half over and press down on top of the tortilla lightly with the back of a spatula.
- When the bottom of the tortilla starts to brown, flip the quesadilla over until both sides are lightly browned and crispy and the cheese filling has melted.
- Cut into wedges and serve with tomato, lime wedges, guacamole and ranch dressing.
