Cheesy Beef Mince Quesadillas
with Wedges and Apple Salad
- Milk
- Wheat
- Cereals containing gluten
- Sulphites
Sandwiched together with a spiced beef mince filling and plenty of cheese, these Cheesy Beef Mince Quesadillas are a family favourite. This easy Mexican inspired dinner is one for everyone at your table.
Ingredients
450 grams
Potatoes
40 grams
Mature Cheddar Cheese
(Contains: Milk)
240 grams
British Beef Mince
1 sachet(s)
Mexican Style Spice Mix
30 grams
Tomato Puree
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
60 grams
Cheese Sauce
(Contains: Milk)
1 unit(s)
Apple
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
20 grams
Wild Rocket
Not included in your delivery
150 milliliter(s)
Water for the Sauce
1 tbsp
Tomato Ketchup
1 tbsp
Honey
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, grate the cheese.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the beef mince to the pan and stir-fry, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the Mexican style spice mix and stir-fry for 1 min.
Add the tomato puree, water for the sauce, ketchup and honey (see pantry for all 3 amounts). Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins.
Lay the tortillas (2 per person) onto a lightly oiled baking tray and spoon the beef filling onto one half of each one.
Spread the cheese sauce onto the other side of the tortillas.
Top the mince with the grated cheese. Fold together to make a semi-circle. Press down lightly to keep together.
Rub a little oil over the top of each quesadilla, then bake on the top shelf of your oven until golden, 8-12 mins.
Meanwhile, quarter, core and thinly slice the apple (no need to peel).
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
When everything's ready, add the apple and rocket leaves to the dressing and toss to evenly coat. TIP: Don't add the leaves too early or they'll go soggy.
Share the quesadillas, wedges and salad between your plates.
Add dollops of mayonnaise (see pantry for amount) on the side for dipping.
Enjoy!
