Chili Quesadillas with mango salsa

Great combination of ripe mango, chili and lime.

Ingredients for 2 servings
Quesadillas:
• 2 yellow peppers, (250 g)
• 1/2 teaspoon cumin seeds
• 1 red onion
• 1 tablespoon oil
• 1 teaspoon rose hot paprika
• 2 tablespoons tomato paste
• 1 can red kidney beans, (400 g)
• Salt, Pepper
• 100 g Cheddar cheese
• 4 soft wheat tortilla

Salsa:
• 1 ripe mango, (300 g) 
• 150 g cherry tomatoes
• 2 red chilies
• 4 spring onions
• 6 stalks coriander leaves
• 1 bio lime
• 2 tablespoons white wine vinegar
• Salt, Pepper

Addition:
Freezer bags baking paper
100 g sour cream

Time: 35 min plus cooking time 10 minutes

Preparation

1. For the quesadillas, the peppers, brush, into quarters and remove seeds. Place with skin side up on a baking sheet and broil under the preheated oven grill on the top rail 8-10 minutes, until the skin raises black bubbles. Peppers can be steaming out 5 minutes in a freezer bag, then hides.

2. Peel the mango salsa for, cut the flesh from the stone and cut into 1/2 cm cubes. Tomatoes clean, wash and cut into quarters. Chilies carve and remove the seeds, cut the pepper into very small cubes. Spring onions clean, wash thoroughly and cut the white and light green parts into thin rings. Plucking coriander leaves from the stems and chop. About 1 tbsp. put aside. Give mango, tomato, chili, scallions and cilantro in a bowl. The lime in half and squeeze the juice of one half. Season salsa with lime juice, vinegar, salt and pepper.

3. Bring cumin in a mortar finely crush. Finely dice the onion. Heat oil in a frying pan and fry the onion until translucent. Cumin and paprika and cook roast until it smells. Stir in tomato paste and deglaze with 150 ml of water. The beans in a colander, rinse and add to the pan. Season with salt and pepper.

4. Rub Cheddar coarsely. Line a baking sheet with parchment paper. 2 tortillas flat bread next to each other on set and distribute the beans mixture on top. Peppers and cheese on top and cover with type 1 each pancake. Bake in preheated oven on the 2nd shelf from the bottom at 200 degrees (gas 3, convection not recommended) until golden brown in 10 minutes. The remaining lime half into quarters. Cut the cakes with a sharp serrated knife into pieces and sprinkle with the remaining coriander. Serve with sour cream, mango, tomato salsa and lime corners.

Additional tips for preparation
The classic: chili peppers and paprika capsaicin, responsible for sharpness, especially in infected kernels and partitions. Depending on how much of it is grounded with the dried peppers, produced more or less sharpness - from mild-to sweet rose sharply. Chilies are divided into degrees of severity. The variety is crucial: Pepperoni among the rather mild chilies, jalapeños to the middle, Habaneros the sharpest.

Nutritional information per serving: 848 kcal
• 35 g protein
• 40 g fat
• 81 g carbohydrates