Crispy Beef Quesadillas
with Cherry Tomato Salsa
Instructions
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.
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.
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.
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.
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
Filling
Salsa
For quesadillas
Reheat the leftovers for lunch!
Cooking Time: 30 min
Cals 868 · Prot 58 · Carbs 47 · Fat 50
Instructions
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.
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.
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.
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.
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
Filling
Salsa
For quesadillas
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