South Carolina Style BBQ Beef Quesadillas and Chips
with Hidden Carrot
- Milk
- Mustard
- Wheat
- Cereals containing gluten
- Sulphites
- Mustard
- May contain traces of allergens
Looking for a way to sneak in some goodness to your kids' meals? Our South Carolina Style BBQ Beef Quesadillas and Chips cleverly hide vegetables in the beef filling. Perfect for picky eaters and parents alike, this is a crowd-pleasing dish you can rely on.
Ingredients
450 grams
Potatoes
75 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Carrot
30 grams
Tomato Puree
240 grams
British Beef Mince
1 sachet(s)
Central American Style Spice Mix
10 grams
Chicken Stock Paste
40 grams
South Carolina Style BBQ Sauce
(Contains: Mustard May contain traces of: Mustard)
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
20 grams
Baby Leaf Mix
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
While the chips bake, grate the Cheddar cheese. Trim and coarsely grate the carrot (no need to peel).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the carrot and season with salt and pepper. Stir-fry until starting to soften, 5-6 mins. Add the tomato puree and fry, 1-2 mins longer.
Hide the Veg: Once cooked, add the carrot to a blender along with the tomato puree and water for the sauce (see pantry for amount). Blitz until smooth. If you don't have a blender, set the veg aside in a small bowl and add to the mince once browned in the next step.
Return the (now empty) frying pan to medium-high heat with a drizzle of oil.
Once hot, add the beef mince. Fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Once cooked, add the Central American style spice mix and fry until fragrant, 1 min more.
Next, add the carrot and tomato puree mixture, chicken stock paste and sugar for the sauce (see pantry for amount) to the beef. Season with salt and pepper.
Simmer until thickened, 2-3 mins. Once thickened, remove from the heat and stir in the South Carolina style BBQ sauce.
Add a splash of water if it looks too thick.
Lay the tortillas (2 per person) onto a lightly oiled baking tray and spoon the beef mince mixture onto one half of each one. Top with the Cheddar. Fold the other side over to make a semi-circle. Gently press down to keep together.
Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.
When everything's ready, share the quesadillas and chips between serving plates.
Serve a handful of the baby leaves alongside and drizzle the balsamic glaze over the leaves.
Dollop the mayo (see pantry for amount) alongside for dipping.
