D2L Chilli Beef Quesadillas
to Mexican Beef and Herby Rice
- Milk
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
Ingredients
480 grams
British Beef Mince
1 unit(s)
Bell Pepper
1 sachet(s)
Beef Stock Powder
1 unit(s)
Onion
1 carton(s)
Finely Chopped Tomatoes
30 grams
Tomato Puree
1 unit(s)
Garlic Clove
1 pouch(es)
Steamed Basmati Rice
60 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Lime
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
1 pot(s)
Mexican Style Spice Mix
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Carrot
½ unit(s)
Cucumber
(May contain traces of: Celery)
½ bunch(es)
Coriander
Not included in your delivery
100 milliliter(s)
Water
Instructions
Heat splash of oil in a large frying pan over high heat. When hot, add the minced beef and cook until browned, 3-4 mins. Break the mince up with a spoon as it cooks. Meanwhile, halve, peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Chop into 1cm pieces. Grate the garlic (or use a garlic press). Trim and coarsely grate the carrot (no need to peel). Zest the lime, then cut into wedges.
Once the beef is browned, add the onion, pepper and carrot. Cook, stirring, until softened, 2-3 minutes. Stir in the garlic and Fajita spice mix and cook until fragrant, 1 minute. Reduce the heat to medium, then add the tomato puree, chopped tomatoes, beef stock and water (see ingredients for amount). Stir to combine and simmer until thick and tomatoey, 10-12 mins. Meanwhile, preheat your oven to 200 degrees.
Lightly oil a large baking tray. Lay 1 tortilla per person on the baking tray (use 2 trays if necessary). Reserve 2 portions of the beef chilli for lunch and allow to cool. Share the remaining mince between the tortillas. Grate on half the cheddar cheese and top with another tortilla. Press the tortillas gently. Brush the tops with oil. Bake the quesadillas until the cheese has melted and the tortillas are golden, 5-8 minutes.
While the quesadillas are baking, trim the cucumber then quarter lengthways. Chop widthways into small pieces. Roughly chop the coriander (stalks and all). Transfer the cucumber chunks to a medium bowl with a pinch of salt and pepper, a drizzle of oil and a squeeze of lime juice. Stir in half of the coriander.
Carefully slice the quesadillas into quarters and divide between your plates. Top with a dollop of soured cream and serve with the cucumber salsa. Enjoy!
When you're ready to pack lunch, in a medium bowl, mix the steamed basmati rice (no need to heat it!), remaining coriander, lime zest and a pinch of salt. Share between 2 plastic containers. Top with the chilli you reserved earlier, a lime wedge and grate on the remaining cheddar cheese. Refrigerate. At lunch, enjoy cold, or alternatively, remove the lime wedge and heat up in a microwave until piping hot. Add lime juice to taste.
