Servings

4

Ready In:

15mins

Good For:

Breakfast, Lunch, Supper, Main Dish or Picnic

Ingredients

    • 8 floured tortillas (can be flavoured)
    • 300g minced beef
    • 1 large onion- finely chopped
    • 2tsp tomato paste
    • 1tsp ground coriander 
    • 1/2 tsp garlic powder
    • 3tsp vegetable oil
    • 300g spinach- picked and washed
    • 1ts paprika
    • 150g baby kale leaves (or other type of lettuce)
    • 1/2 tsp dried chilli flakes
    • 100g cheese- grated
    • 2 tomatoes- chopped
    • 2tsp olive oil
    • 2 avocado – diced
    • 1/2 lemon- juice only
    • 2tsp sriracha chilli sauce
    • salt and pepper to taste

    Step by Step Instructions

    Step 1

    A quesadilla can be stuffed with a wide variety of fillings and are a great way of using up stuff in the fridge when stuck for ideas.

    I’ve cooked the meat beforehand but this dish can quite easily use the mince in its raw state when stuffing the tortilla. 

    Step 2

    Pre-heat an oven to 210°C and place a large frying pan over a high heat for 2mins to heat through. 

    Start by frying off the onions in vegetable oil for 2mins until lightly browned, add the mincemeat and stir through. Season with salt, pepper, coriander, garlic powder, paprika and chilli flakes. Cook for 1min and then stir through the tomato paste. Remove the meat into a clean bowl to cool slightly. 

     

    Step 3

    Using two lined baking trays, place 2 tortilla on each tray.

    Spread the cooked mincemeat evenly over the four tortillas. Scatter spinach and kale leaves over each tortilla and season with salt and pepper.

    Season the chopped tomatoes and then scatter over the salad leaves. Spread grated cheese over each tortilla to finish. Place the top disc of tortilla over each and press down slightly.

    Step 4

    Brush a light covering of olive oil over both sides of each quesadilla and place them back onto the lined baking tray, two on each tray. 

    Step 5

    Place the trays into the pre-heated oven for 5mins until golden brown. Flip them over using a fish slice and return to the oven for another 5mins until warm, crispy and golden brown. 

    Step 6

    Once crispy and brown, remove the quesadillas from the oven and leave to cool for 1min. Cut each quesadilla into 6-8 wedges and serve them with your choice of salads, garnishes and sauces.

    Step 7

    I served mine with chopped avocado on the side that I season over the top, add a little lemon and then finish with sriracha chilli sauce.

    Mexican chilli and tomato rice is always a favourite in our house so we used this to serve with our delicious quesadillas. 

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