Double Spiced Beef Quesadillas and Wedges
with Baby Leaf and Cucumber Salad
- Wheat
- Cereals containing gluten
- Milk
- Sulphites
Sandwiched together with a beef filling as well as plenty of cheese, these Double Spiced Beef Quesadillas and Wedges are a Mexican inspired favourite. With a side of chunky potato wedges and a fresh cucumber salad, this is sure to be a crowdpleaser.
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
2 unit(s)
Garlic Clove
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
480 grams
British Beef Mince
1 sachet(s)
Central American Style Spice Mix
50 grams
Mature Cheddar Cheese
(Contains: Milk)
30 grams
Tomato Puree
10 grams
Beef Stock Paste
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Baby Cucumber
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Onions
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
2 tbsp
Tomato Ketchup
1 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
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 top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar for the onion (see pantry for amount) and cook until caramelised, 1-2 mins more.
Meanwhile, peel and grate the garlic (or use a garlic press).
Add the beef mince to the onions. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Stir in the garlic, Central American style spice mix and tomato puree and fry until fragrant, 1 min.
Add the beef stock paste, sugar and water for the sauce (see pantry for both amounts) to the beef. Bring to a boil, then reduce the heat and simmer until thickened, 2-3 mins. Season with salt and pepper.
Meanwhile, grate the Cheddar cheese.
Lay the tortillas onto a lightly oiled baking tray and spoon the spiced beef onto one half of each one. Top with the cheese. Fold the other side over to make a semi-circle. Press down to keep together.
Rub a little oil over the top of each one, then bake on the middle shelf of your oven until golden, 8-12 mins.
While the quesadillas bake, in a medium bowl combine the red wine vinegar with a pinch of sugar and a drizzle of oil. Season with salt and pepper. Trim the cucumber and slice into 1cm thick rounds.
Just before everything's ready, add the baby leaves and cucumber to the vinegar dressing and toss to combine.
Make kid friendly: If your kids aren't keen on dressing, save a portion of the salad for them and mix the rest with the dressing for everyone else.
Share the quesadillas between your plates.
Add a dollop of ketchup and mayo alongside (see pantry for amount)
Serve the salad and wedges alongside.
