HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Chilli Quesadillas
Beef Chilli Quesadillas

Beef Chilli Quesadillas

with Tomato and Baby Gem Salad

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Allergens:MilkCereals 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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

60 grams

Mature Cheddar Cheese


2 unit(s)


½ pack(s)

Kidney Beans

120 grams

Beef Mince

1 sachet

Tomato Puree

1 sachet

Chipotle Paste

10 grams

Beef Stock Paste

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

Not included in your delivery

75 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2552 kJ
Energy (kcal)610 kcal
Fat28.0 g
of which saturates14.0 g
Carbohydrate53 g
of which sugars7.0 g
Protein32 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Potato Masher
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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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 into a bowl, drizzle with oil and season with salt and pepper. Set aside. Grate the Cheddar. Peel and grate the garlic (or use a garlic press).


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: Wash your hands after handling raw meat. The mince is cooked when no longer pink in the middle.


Once the mince is browned, add the garlic, tomato puree, crushed kidney beans and chipotle paste (careful, it's spicy - 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.


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 mixture 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.


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


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