BBQ Beef and Chorizo Quesadillas Rapidas
with Baby Gem and Tomato Salad
¡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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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.
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, 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.
a) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
b) Just before serving, toss through the tomatoes to coat.
a) When ready, share the BBQ beef and chorizo quesadillas between your plates.
b) Serve with the salad alongside.
Enjoy!
Step 1 MOD: Add the chorizo to the pan with the beef. Fry for the same amount of time.
