QUICK CRICKET QUESADILLAS

Serves: 2

Time: 20 minutes

INGREDIENTS

Smoky BBQ Crickets – 30g

Spring Onions, thinly sliced – 4

Mixed Beans in water – 400g Tin

Chipotle Paste – 1 tbsp

Flour Tortillas – 4

Cheddar – 100g

Olive Oil

Sour Cream:

Lime, juice – 1

Soured Cream – 50g

Garnish:

Coriander, chopped – 1 handful

METHOD

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.