Ingredients
- Ardo quinoa kale burger 4
- Ardo green wave mix 300g
- Ardo roasted corn Mexicana 100g
- Ardo fried sliced onion 100g
- Spring onions 40g
- Ardo red chilli 1 tbsp
- Ardo garlic diced 1 tbsp
- Ardo coriander 1 tbsp
- Red onion diced 1 tbsp
- Tomato cubes 50g
- Everyday Favourites mild grated white cheddar cheese 160g
- Tortilla wraps 4
- Sour cream to serve next to it
- Greek yoghurt 100g
- Lime juice 1
- Olive oil 2-3 tbsp
- Salt, pepper to taste
Method
- Marinate the tomato cubes in the olive oil with some salt and pepper and the juice of ½ lime. Set aside.
- Heat 300g green wave mix for about 5-7 minutes in a microwavable tray with lid on 850 watt and 4 tablespoons of water. Allow to cool down.
- Blend when cooled down with the yoghurt, red chili, garlic, coriander and red onion.
- Season with salt, pepper & juice of ½ lime.
- Stir in the marinated tomato cubes and put aside.
- Bake the quinoa kale burger from frozen on a baking tray with baking paper for about 15-20 min in a preheated oven at 200°C.
- Heat a large non-sticky frying pan on medium heat.
- Sprinkle cheddar on the bottom of the wraps and add the spring onions. Add a layer of roasted corn Mexicana and fried sliced onions. Fold the burger in the wrap into a quesadilla.
- Add the quesadillas to the heated frying pan and bake on low-medium heat for a couple of minutes on each side until lightly toasted. It’s also possible to make the quesadillas in a panini toaster instead of a pan.
- Cut into bite size pieces and serve with sour cream and green wave broccamole.
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