Ingredients
- 30 ml olive oil
- 1 red pepper, deseeded and chopped
- 2 cloves garlic, crushed
- 50 ml Nando’s hot peri-peri sauce
- 700 g Basic Bolognaise
- 60 ml chopped fresh coriander
- Salt and freshly ground black pepper
- 8 flour tortillas
- 125 ml grated Cheddar
- Guacamole, sour cream and chopped chillies, for serving
How to Make It
- Heat the olive oil in a saucepan and sauté the red pepper until soft. Add the garlic and cook for a further minute. Add the Nando’s hot sauce and heat through.
- Add the basic bolognaise and the fresh coriander and remove from the heat. Season to taste, if necessary.
- Preheat a frying pan and place a tortilla on the base of the pan. Spread about 125 ml mince mixture over the tortilla, sprinkle with grated cheese and place another tortilla on top.
- Cook for 3–4 minutes, turning often, or until the quesadilla is crispy and hot and the cheese has melted.
- Repeat for the remaining tortillas.
- Serve with guacamole, sour cream and chopped chillies.
