Cheesy Pulled Beef and Chorizo Quesadillas
with Wedges and Balsamic Glazed Rocket
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.
Ingredients
280 grams
Slow Cooked Beef
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
60 grams
Diced Chorizo
40 grams
Mature Cheddar Cheese
(Contains Milk)
450 grams
Potatoes
20 grams
Chipotle Paste
48 grams
BBQ Sauce
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the beef from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.
When the oven is hot, roast on the middle shelf of your oven until piping hot, 20-25 mins.
Meanwhile, 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.
Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.
Meanwhile, heat a medium frying pan on medium-high heat (no oil). Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.
While it cooks, grate the cheese.
Once the chorizo has browned, transfer it to a bowl lined with kitchen paper and set aside.
Once the beef has been in the oven for 20-25 mins, remove it and discard the foil and any cooking juices. Use two forks to shred the beef as finely as you can, then stir in the chipotle paste and BBQ sauce.
Pop it back in the oven for another 5 mins. IMPORTANT: Ensure the beef is piping hot throughout.
Lay the tortillas onto a lightly oiled baking tray and, once the beef is ready, spoon it onto one half of each one.
Top with chorizo then the cheese. Fold the other side over to make a semi-circle. Press down to keep together.
Bake on the middle shelf of your oven until golden, 8-10 mins.
When everything is ready, transfer the quesadillas to your plates and serve the wedges and rocket alongside. Drizzle the balsamic vinegar over the rocket to finish.
Enjoy!
