Winter Red Cabbage Quesadillas with Chipotle Cheddar

Crispy quesadillas with winter red cabbage, apple and kidney beans, flavored with chipotle and melted cheddar. A warming dish for cold days that is quick to get on the table.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 8 pc Wheat tortillas (approx. 20 cm)
• 400 g Red cabbage
• 1 pc Apple
• 1 pc Red onion
• 1 pc Garlic clove
• 1 can Kidney beans (drained)
• 200 g Cheddar, grated
• 1 pc Chipotle in adobo, finely chopped
• 1 tsp Ground cumin
• 1 tsp Smoked paprika powder
• 1 tsp Maple syrup
• 1 tbsp Apple cider vinegar
• 1 pc Lime, juice
• 0.5 bunch Cilantro, chopped
• 2 tbsp Cooking oil
• Salt
• Pepper

Method

1. Finely shred the red cabbage, wash, core and dice the apple into small cubes, finely dice the onion and garlic.
2. Heat the oil in a large pan and sweat the onion and garlic for 3 minutes until translucent.
3. Add the red cabbage, apple, cumin, paprika powder and chipotle and fry for 5 minutes.
4. Stir in the maple syrup, apple cider vinegar and half of the lime juice, season with salt and pepper and cook covered over medium heat for 10 minutes, until the cabbage is soft.
5. Stir in the kidney beans and cook for 3 more minutes, lightly mashing a few of the beans so the filling binds. Remove from the heat and mix in the cilantro.
6. Warm one tortilla in a dry pan over medium heat briefly, sprinkle with some cheddar, spread a quarter of the filling on it, cover with more cheddar and place the second tortilla on top.
7. Fry the quesadilla for 2 to 3 minutes, until the bottom is golden brown and the cheese has melted, then carefully flip and cook for another 2 minutes.
8. Prepare the remaining quesadillas the same way, cut into triangles and drizzle with the remaining lime juice.