Chakalaka Cheese Quesadillas (South African × Mexican)

Method

1. Heat the oil in a 24 cm pan on medium heat and fry the finely chopped onion for 4 min, until soft.

   Add in this stepVegetable oil 1 tbspOnion ½

   medium heat

2. Add the chopped garlic, jalapeño and curry powder and fry on medium heat for 1 min, until fragrant.

   Add in this stepGarlic cloves 1Jalapeño ½Curry powder 1 tsp

   medium heat

3. Add the very finely chopped pepper and finely grated carrot and fry on medium heat for 4 min, until wilted. Keep the pieces small so the quesadillas fold neatly.

   Add in this stepGreen pepper ½Medium carrots 1

   medium heat

4. Add the baked beans and salt, turn the heat up to medium-high heat and cook for 4 min, stirring, until thick with almost no liquid left; crush about half the beans as you go. Take off the heat and cool for 5 minutes. A wet filling makes soggy tortillas.

   Add in this stepBaked beans in tomato sauce (canned) 140 gSalt 1 pinch

   medium-high heat

5. Lay out the tortillas. Over one half of each, scatter half the cheese, spread the chakalaka evenly, cover with the rest of the cheese, then fold into a half-moon and press down. Cheese on both sides acts as the glue.

   Add in this stepFlour tortillas (20 cm) 4Cheddar, grated 100 g

6. Heat a dry pan (no oil) on medium-low heat and cook the quesadillas two at a time, in 2 batches. Give them 3 min per side, pressing with a spatula, until golden outside with the cheese starting to ooze.

   medium-low heat

7. Rest on a board for 1 minute, cut into wedges and serve with sour cream and coriander.

   Add in this stepSour cream 4 tbspFresh coriander 4 g