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BBQ Beef and Chorizo Quesadillas Rapidas
BBQ Beef and Chorizo Quesadillas Rapidas

BBQ Beef and Chorizo Quesadillas Rapidas

with Baby Gem and Tomato Salad

Recipe Development Team
Recipe Development TeamUpdated on September 30, 2025
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¡Vamos! Sandwiched together with a smoky beef filling and plenty of cheese, these BBQ Beef and Chorizo Quesadillas Rapidas are a Mexican inspired favourite that's ready in less than 25 minutes.

Tags:
Family Friendly
•High Protein
•Low Carb
Allergens:
Milk
•Wheat
•Cereals containing gluten
•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Red Onion

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: Wheat, Cereals containing gluten)

125 grams

Baby Plum Tomatoes

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

1 unit(s)

Baby Gem Lettuce

90 grams

Diced Chorizo

(Contains: Milk)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3789 kJ
Energy (kcal)906 kcal
Fat48.4 g
of which saturates20.9 g
Carbohydrate57.7 g
of which sugars12 g
Dietary Fibre7.7 g
Protein52.8 g
Salt4.78 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan
•Chopping Board
•Grater
•Knife
•Medium Bowl

Cooking Instructions and Tips

PDF
Fry the Beef and Chorizo
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve, peel and chop the red onion into small pieces. 

c) Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the chorizo, onion and beef mince and fry until the beef has 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.

Build the Flavour
2

a) While the beef and chorizo 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.

Make your Quesadillas
3

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.

Mix the Salad Dressing
4

a) While the quesadillas bake, halve the baby plum tomatoes.

b) Pop the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts) into a large bowl and toss through the tomatoes. Set aside for later.

c) Season with salt and pepper, then mix together.

Bring on the Baby Gem
5

a) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

b) Just before serving, toss through the tomatoes to coat.

Serve
6

a) When ready, share the BBQ beef and chorizo quesadillas between your plates.

b) Serve with the salad alongside.

Enjoy!

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