BBQ Beef Quesadillas Rapidas
with Baby Gem Salad
- Milk
- Cereals containing gluten
- Sulphites
¡Vamos! Sandwiched together with a smoky beef filling and plenty of cheese, these BBQ Beef Quesadillas Rapidas are a Mexican inspired favourite that's ready in less than 25 minutes.
Ingredients
240 grams
British Beef Mince
2 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains: Milk)
1 sachet(s)
Central American Style Spice Mix
30 grams
Tomato Puree
32 grams
BBQ Sauce
4 unit(s)
Plain Taco Tortillas
(Contains: Cereals containing gluten)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Baby Gem Lettuce
Not included in your delivery
75 milliliter(s)
Water for the Sauce
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Heat a medium frying pan on medium-high heat (no oil).
c) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) While the beef cooks, peel and grate the garlic (or use a garlic press). Grate the cheese.
b) Once the beef is browned, add the garlic, Central American style spice mix and tomato puree. Stir-fry for 1 min.
c) Stir in the water for the sauce (see pantry for amount) and cook until thickened, 2-3 mins.
d) Once thickened, remove from the heat and stir in the BBQ sauce. Taste and season with salt and pepper if needed.
a) Lay the tortillas (2 per person) onto a lightly oiled baking tray and spoon the beef filling onto one half of each one.
b) Top with the cheese, then fold the other side over to make a semi-circle. Press down to keep together.
c) Rub a little oil over the top of each one.
d) Bake your quesadillas on the top shelf of your oven until golden, 5-7 mins.
a) While the quesadillas bake, pop the cider vinegar and sugar and olive oil for the dressing (see pantry for both amounts) into a large bowl.
b) Season with salt and pepper, then mix together.
a) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
b) Just before serving, add the baby gem to the bowl of dressing and toss to coat.
a) When ready, share the BBQ beef quesadillas between your plates.
b) Serve with the salad alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The smoky, spiced beef filling is a clear highlight, with a gentle kick that most find well-balanced and not overpowering. Some felt the overall flavour could be bolder, particularly the BBQ sauce element.
- Ease of prep: This is a genuinely quick and straightforward recipe that older children can tackle with minimal supervision. Some found folding and sealing the quesadillas a little fiddly.
- Suggestions: Reduce the cider vinegar in the salad dressing if you prefer a milder flavour, and consider pulling the quesadillas from the oven a minute or two early to avoid overly crispy tortillas. Adding sour cream, guacamole, or a simple pico de gallo on the side rounds the dish out nicely, and a handful of black beans or diced peppers can bulk up the filling.
- Next-day meals: Leftovers keep well and taste great the following day, making it easy to stretch the recipe into a packed lunch.
- Cooking method: Pan-frying the quesadillas instead of baking is a popular alternative for a softer result; an air fryer also works well for around 5 minutes.
