Crispy Beef Quesadillas

with Cherry Tomato Salsa

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Instructions

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1 Make filling

Heat a pan over a high heat with a drizzle of oil and fry the beef mince for 5 min or until nicely browned. Add the taco seasoning (spicy!), sugar and tomato paste and cook for 2 min. Add the sour cream and season with salt to taste. Transfer the mix to a bowl and wipe the pan clean. 

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2 Make salsa

Halve the cherry tomatoes. Halve the cucumbers lengthwise and, using a spoon, carve out the seeds. Slice. Chop the coriander. Toss the tomatoes, coriander and the cucumber in a bowl (see tips for fussy eaters) with a squeeze of lime juice and a pinch of salt. Set aside.

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3 Assemble quesadillas

Place half of the tortilla wraps on a board. Sprinkle with half of the grated cheese. Divide the warm beef filling on top of the cheese and spread it out in an even layer. Sprinkle with the remaining cheese, top with the remaining tortilla wraps and press down firmly - these are your quesadillas

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4 Fry quesadillas

Heat a pan over a medium low heat with a drizzle of oil. Place a quesadilla into the pan and cook for 2 min while pressing them down with a spatula. Flip (see pro tip) and cook for for 2 min further. Repeat this process with the remaining quesadillas.

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5 Serve

Slice the quesadillas into triangles and serve with the cherry tomato and cucumber salsa on the side. 

Tips for fussy eaters

Can't handle the heat? Make a separate batch and leave the taco seasoning out. Serve the tomatoes and cucumbers on the side.

Pro tip

Too scared to flip the quesadillas with a spatula? Cover the pan with a large plate, grip the plate firmly, flip the pan 180' and slide the quesadillas back into the pan.

Reheat the leftovers for lunch!

Cooking Time: 30 min

Cals 868 · Prot 58 · Carbs 47 · Fat 50

Ingredients

Number of people

Filling

Lean beef mince 350 Grams
Olive oil 1 Tbsp
Taco seasoning 10 Grams
Brown sugar 5 Grams
Tomato paste 70 Grams
Sour cream 60 Grams
Salt 0.5 Tsp

Salsa

Cherry tomatoes 250 Grams
Cucumber 1 Piece
Fresh coriander 15 Grams
Lime 1 Piece
Salt 0.5 Tsp

For quesadillas

8'' tortilla wraps 4 Pieces
Grated orange cheddar 60 Grams
Grated cheddar 60 Grams
Olive oil 2 Tbsp

Reheat the leftovers for lunch!

Cooking Time: 30 min

Cals 868 · Prot 58 · Carbs 47 · Fat 50

Instructions

photo

1 Make filling

Heat a pan over a high heat with a drizzle of oil and fry the beef mince for 5 min or until nicely browned. Add the taco seasoning (spicy!), sugar and tomato paste and cook for 2 min. Add the sour cream and season with salt to taste. Transfer the mix to a bowl and wipe the pan clean. 

photo

2 Make salsa

Halve the cherry tomatoes. Halve the cucumbers lengthwise and, using a spoon, carve out the seeds. Slice. Chop the coriander. Toss the tomatoes, coriander and the cucumber in a bowl (see tips for fussy eaters) with a squeeze of lime juice and a pinch of salt. Set aside.

photo

3 Assemble quesadillas

Place half of the tortilla wraps on a board. Sprinkle with half of the grated cheese. Divide the warm beef filling on top of the cheese and spread it out in an even layer. Sprinkle with the remaining cheese, top with the remaining tortilla wraps and press down firmly - these are your quesadillas

photo

4 Fry quesadillas

Heat a pan over a medium low heat with a drizzle of oil. Place a quesadilla into the pan and cook for 2 min while pressing them down with a spatula. Flip (see pro tip) and cook for for 2 min further. Repeat this process with the remaining quesadillas.

photo

5 Serve

Slice the quesadillas into triangles and serve with the cherry tomato and cucumber salsa on the side. 

Tips for fussy eaters

Can't handle the heat? Make a separate batch and leave the taco seasoning out. Serve the tomatoes and cucumbers on the side.

Pro tip

Too scared to flip the quesadillas with a spatula? Cover the pan with a large plate, grip the plate firmly, flip the pan 180' and slide the quesadillas back into the pan.

Ingredients

Number of people

Filling

Lean beef mince 350 Grams
Olive oil 1 Tbsp
Taco seasoning 10 Grams
Brown sugar 5 Grams
Tomato paste 70 Grams
Sour cream 60 Grams
Salt 0.5 Tsp

Salsa

Cherry tomatoes 250 Grams
Cucumber 1 Piece
Fresh coriander 15 Grams
Lime 1 Piece
Salt 0.5 Tsp

For quesadillas

8'' tortilla wraps 4 Pieces
Grated orange cheddar 60 Grams
Grated cheddar 60 Grams
Olive oil 2 Tbsp
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