Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4187 / 1001
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make filling
Heat a pan over a high heat with a drizzle of oil. Once hot, fry the beefmince 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, wipe the pan and reserve it.
2 Make salsa
Meanwhile, chop the tomatoes. Chop the cucumber into chunks. Chop the coriander. Toss the tomatoes, coriander and the cucumber in a bowl with a squeeze of lime juice and a pinch of salt. Set aside.
3 Assemble quesadillas
Place half of the tortillawraps on a board. Divide the warm beef filling between the wraps and spread it out in an even layer. Sprinkle with the cheese, top with the remaining tortillawraps and press down firmly - these are your quesadillas.
4 Fry quesadillas
Return the pan to a medium heat with a drizzle of oil. Place one quesadilla at a time into the pan and cook for 2 min while pressing down with a spatula. Flip and cook for 2 min further. Repeat this process with the remaining quesadillas.
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.
Slice the quesadillas into triangles and serve with the tomato and cucumbersalsa on the side.