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Beef Bolognese and Cheese Quesadillas
Beef Bolognese and Cheese Quesadillas

Beef Bolognese and Cheese Quesadillas

with Balsamic Glazed Baby Leaf Salad

Recipe Development Team
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

2

Garlic Clove**

30

Tomato Puree

15

Red Wine Jus Paste

(Contains: Sulphites, Celery)

1

Mixed Herbs

40

Mature Cheddar Cheese

(Contains: Milk)

4

Plain Taco Tortillas

(Contains: Cereals containing gluten)

1

Medium Tomato

50

Baby Leaf Mix

12

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

Fry the Mince
1

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.

Simmer the Bolognese
2

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.

Quesadilla Time
3

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.

Ready, Steady, Bake
4

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

Bring on the Salad
5

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.

Serve
6

Once golden, transfer the Bolognese quesadillas (2 per person) to your plates.

Serve the salad alongside drizzled with the balsamic glaze.

Enjoy!

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