Beef Bolognese and Cheese Quesadillas

Name: Beef Bolognese and Cheese Quesadillas with Balsamic Glazed Baby Leaf Salad
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 240 British Beef Mince; 2 Garlic Clove**; 30 Tomato Puree; 15 Red Wine Jus Paste; 1 Mixed Herbs; 40 Mature Cheddar Cheese; 4 Plain Taco Tortillas; 1 Medium Tomato; 50 Baby Leaf Mix; 12 Balsamic Glaze; 100 Water for the Sauce

with Balsamic Glazed Baby Leaf Salad

Recipe Development TeamPublished on March 08, 2023

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This Beef Bolognese and Cheese Quesadillas is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Sulphites

•Celery

•Milk

•Cereals containing gluten

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.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

240

British Beef Mince

Garlic Clove**

Tomato Puree

Red Wine Jus Paste

(Contains: Sulphites, Celery)

Mixed Herbs

Mature Cheddar Cheese

(Contains: Milk)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Medium Tomato

Baby Leaf Mix

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)609 kcal

Energy (kJ)2547 kJ

Fat29.2 g

of which saturates13.9 g

Carbohydrate47.3 g

of which sugars10 g

Protein39.9 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Garlic Press

•Baking Tray

•Grater

•Bowl

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.

Heat a large frying pan on medium-high heat (no oil). Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, peel and grate the garlic (or use a garlic press).

Once the mince has browned, drain and discard any excess fat and season with salt and pepper. Add the garlic and tomato puree, stir-fry for 30 secs.

Stir in the red wine jus paste, mixed herbs and water for the sauce (see pantry for amount).

Bring to the boil, then reduce the heat and simmer until the sauce has thickened, 10-12 mins, stirring occasionally. Add a splash of water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, grate the cheese.

Once the mince is cooked, lay the tortillas onto a lightly oiled baking tray and spoon the Bolognese onto one half of each one.

Top with the grated cheese, then fold over the other side of the tortillas to make a semi-circle. Press down to keep together.

Rub a little oil over the top of each quesadilla, then bake on the top shelf of your oven until golden, 6-8 mins.

While the quesadillas bake, cut the tomato into 1cm pieces and add to a large bowl with a drizzle of oil and a pinch of salt and pepper.

Just before you are ready to serve, add the baby leaf mix to the tomatoes and toss to coat.