QUICK CRICKET QUESADILLAS
Time: 20 minutes
Smoky BBQ Crickets – 30g
Spring Onions, thinly sliced – 4
Mixed Beans in water – 400g Tin
Chipotle Paste – 1 tbsp
Flour Tortillas – 4
Cheddar – 100g
Lime, juice – 1
Soured Cream – 50g
Coriander, chopped – 1 handful
1. MAKE THE BEAN MIXTURE | 3 mins
Preheat the oven to 100°C
Heat ½ tablespoon of oil in a pan on a medium heat.
Add the spring onions and cook for 2 minutes, until they begin to soften.
Add more oil and the mixed beans and chipotle paste and stir well.
Using a potato masher or fork, crush the mixed beans to a rough purée.
Transfer this mixture to a plate and wipe out the pan.
2. COOK AND MAKE THE TORTILLAS | 10 mins
Heat ½ a tablespoon of oil in a pan on a low heat, then gently wipe with kitchen towel.
Place 1 tortilla in the pan and top with an even layer of grated cheese.
Spoon half the bean mixture, then the crickets and top with another even layer of grated cheese (the cheese acts as glue).
Place 1 tortilla on top of the cheese,press down with a spatula and cook for 3 – 4 minutes (or until the underside is golden).
Flip over the quesadilla and cook for a further 3 – 4 minutes.
3. REPEAT | 10 mins
Place your quesadilla on a baking tray and leave it in the oven to keep warm.
Repeat step 2 with the remaining ingredients.
4. MAKE THE SOUR CREAM DIP | 2 mins
Mix the soured cream and lime juice together in a bowl.
5. PLATE YOUR QUESADILLAS | 2 mins
Cut your quesadillas into quarters.
Drizzle your lime soured cream over the quesadillas.
Sprinkle with coriander.
Cook this recipe with our Smoky BBQ Cricket Kit.