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BBQ Beef Quesadillas

BBQ Beef Quesadillas

with Baby Leaf Salad

Tags:
Family Friendly
Quick
High Protein
Allergens:
Milk
Cereals containing gluten
Sulphites

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.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

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

3.96 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

75 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2847 kJ
Energy (kcal)680 kcal
Fat36.9 g
of which saturates16.7 g
Carbohydrate46.4 g
of which sugars7.3 g
Protein41.5 g
Salt2.27 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Chopping Board
Grater
Knife
Medium Bowl

Instructions

1

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.

2

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.

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.

4

a) While the quesadillas bake, pop the cider vinegar and olive oil for the dressing (see pantry for amount) into a large bowl.

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

5

a) Just before serving, add the baby leaves to the bowl of dressing and toss to coat.

6

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

b) Serve with the salad alongside.

Enjoy!