RECIPE: HOW TO DO BOLOGNESE QUESADILLA

Make this tasty quesadilla recipe with leftovers from the night before: bolognese sauce is transformed into a meaty Mexican-spiced filling.

RECIPE HOW TO DO BOLOGNESE QUESADILLA

400g tin red kidney beans, drained and rinsed (see tips)
1 tbsp sliced pickled jalapeño chillies from a jar, roughly chopped
250g beef bolognese sauce (we used leftover easy midweek spaghetti bolognese; see tips)
Handful coriander leaves, roughly chopped
200g monterey jack cheese, grated (see Know-how)
2 large wheat tortillas
Soured cream to serve
1 large avocado, diced
Small handful fresh coriander leaves, roughly chopped
1 spring onion, finely sliced
½ fresh jalapeño chilli, deseeded and finely chopped
Juice ½ lime, plus wedges to serve
1 tbsp olive oil

In a medium bowl, mix the drained red kidney beans, pickled jalapeños, bolognese sauce and chopped fresh coriander leaves. Divide the mixture, along with the grated cheese, between the tortillas. Fold each tortilla in half to encase the filling.
Heat a large dry frying pan over a low-medium heat and toast the quesadillas one at a time for 2-3 minutes on each side until the filling is hot, the cheese is melted and the tortilla is crisp and golden on the outside. Keep warm.
While the quesadillas cook, mix all the salsa ingredients together in a small bowl and season to taste with a little salt.
Cut the quesadillas into wedges and serve with the salsa, soured cream and lime wedges on the side to squeeze over.