Crispy Beef Quesadillas
with Cherry Tomato Salsa
Instructions
1 Make filling
Heat a pan over high heat with a drizzle of oil and fry beef mince for 5 min or until nicely browned. Add taco seasoning (see tips for fussy eaters), sugar and tomato paste. Stir for 2 min. Add sour cream and mix well. Season with salt to taste. Remove the mix from the pan and keep warm. Wash and dry the pan.
2 Make salsa
Halve the cherry tomatoes. Halve cucumbers lengthwise and, using a spoon, carve out the seeds. Slice. Chop the coriander. Combine in a bowl (see tips for fussy eaters) and season with a squeeze of lime juice and a pinch of salt. Set aside.
3 Assemble quesadillas
Lay half of the tortilla wraps on a board. Sprinkle with half of the grated cheddar cheese. Divide the warm beef filling on top and spread it into an even layer. Sprinkle with the remaining cheese. Press the remaining tortilla wraps on top.
4 Fry quesadillas
Heat a pan over medium low heat with a drizzle of oil. Place a quesadilla into the pan and cook for 2 min, pressing with a spatula. Flip (see pro tip) and cook the other side for 2 min further. Repeat with the rest of the quesadillas.
5 Serve
Cut the quesadillas into triangles and serve with the cherry tomato and cucumber salsa.
Tips for fussy eaters
If they can't handle the heat, just make a separate batch and reserve the taco seasoning. Serve the tomatoes and cucumbers as fresh bites.
Pro tip
If you're too scared to flip the quesadilla with a spatula, cover it with a big plate instead and hold it firmly. Then flip the pan and slide the quesadilla back to the pan from the plate.
Pack the leftovers into lunch boxes!
Cooking Time: 30 min
Cals 390.3 · Prot 33.3 · Carbs 72.5 · Fat 28.0
Ingredients
Filling
Salsa
For quesadillas
Pack the leftovers into lunch boxes!
Cooking Time: 30 min
Cals 390.3 · Prot 33.3 · Carbs 72.5 · Fat 28.0
Instructions
1 Make filling
Heat a pan over high heat with a drizzle of oil and fry beef mince for 5 min or until nicely browned. Add taco seasoning (see tips for fussy eaters), sugar and tomato paste. Stir for 2 min. Add sour cream and mix well. Season with salt to taste. Remove the mix from the pan and keep warm. Wash and dry the pan.
2 Make salsa
Halve the cherry tomatoes. Halve cucumbers lengthwise and, using a spoon, carve out the seeds. Slice. Chop the coriander. Combine in a bowl (see tips for fussy eaters) and season with a squeeze of lime juice and a pinch of salt. Set aside.
3 Assemble quesadillas
Lay half of the tortilla wraps on a board. Sprinkle with half of the grated cheddar cheese. Divide the warm beef filling on top and spread it into an even layer. Sprinkle with the remaining cheese. Press the remaining tortilla wraps on top.
4 Fry quesadillas
Heat a pan over medium low heat with a drizzle of oil. Place a quesadilla into the pan and cook for 2 min, pressing with a spatula. Flip (see pro tip) and cook the other side for 2 min further. Repeat with the rest of the quesadillas.
5 Serve
Cut the quesadillas into triangles and serve with the cherry tomato and cucumber salsa.
Tips for fussy eaters
If they can't handle the heat, just make a separate batch and reserve the taco seasoning. Serve the tomatoes and cucumbers as fresh bites.
Pro tip
If you're too scared to flip the quesadilla with a spatula, cover it with a big plate instead and hold it firmly. Then flip the pan and slide the quesadilla back to the pan from the plate.
Ingredients
Filling
Salsa
For quesadillas
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