Beef Chilli Quesadillas
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Beef Chilli Quesadillas

Beef Chilli Quesadillas

with a Tomato and Baby Gem Salad

.

Tags:
Spicy
•Under 600 calories
Allergens:
Milk
•Cereals containing gluten

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 Time25 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

1

Baby Gem Lettuce

60

Mature Cheddar Cheese

(Contains Milk)

2

Garlic Clove

½

Red Kidney Beans

120

British Beef Mince

30

Tomato Puree

20

Chipotle Paste

1

Beef Stock Powder

4

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

Not included in your delivery

75

Water

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Nutritional information

Energy (kcal)597 kcal
Energy (kJ)2497 kJ
Fat25 g
of which saturates11 g
Carbohydrate53 g
of which sugars8 g
Protein33 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Garlic Press
•Knife
•Bowl
•Grill Pan
•Potato Masher
•Colander
•Measuring Cups
•Baking Tray

Instructions

Prep Time
1

Preheat your oven to 200°C. Halve the baby plum tomatoes. Trim the root from the baby gem lettuce then separate the leaves and keep to one side. Pop the tomatoes in a bowl, drizzle with oil and season with salt and pepper. Set aside. Grate the cheese. Peel and grate the garlic (or use a garlic press).

Cook the Beef
2

Drain and rinse the kidney beans in a colander (see ingredients for amount.) Pop into a bowl and roughly mash with the back of a fork or a potato masher. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the beef mince and a pinch of salt and pepper. Fry until browned, 5-6 mins, breaking it up with a wooden spoon as it cooks. TIP: Drain and discard any excess fat from the beef. IMPORTANT: The mince is cooked when no longer pink in the middle.

Stir the Spice
3

Once the mince is browned, add the garlic, tomato puree, kidney beans, chipotle paste (add less if you don't like heat). Stir and cook for 1 minute. Pour in the water (see ingredients for amount), add the beef stock and bring to the boil. Simmer, stirring frequently until the mixture has thickened, 2-3 mins

Assemble the Quesadillas
4

Taste the beef and add salt and pepper if you feel it needs it. Lay your tortillas on a board (2 per person). Divide the beef equally between them, spooning it onto 1 half of each tortilla only. Sprinkle over the cheese, and then fold the other side over so you have a semi circle. Press down firmly to keep together. Transfer to a lightly oiled baking tray . Tip: Use two baking trays if necessary. Drizzle over a little oil and bake on the middle shelf of your oven until golden, 7-8 mins.

Toss the salad
5

Meanwhile add the baby gem leaves to the tomatoes and toss to coat.

Serve
6

Serve the quesadillas on plates with the salad alongside. Enjoy!