Cheeseburger-Style Beef Quesadillas
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Cheeseburger-Style Beef Quesadillas

Cheeseburger-Style Beef Quesadillas

with Caramelised Onion & Charred Corn Salsa

Go stateside tonight by adding southern American flavours to a beef filling for quesadillas with a touch of Dijon mustard, so when you close your eyes, it tastes just like a cheeseburger! Sneak some veggies into the mix, smother the lot with cheese, top it off with sticky caramelised onion and you're good to go. That's all, folks!

Tags:
Kid Friendly
Allergens:
Gluten
Sesame
Soy
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 bag

baby spinach leaves

½ tin

sweetcorn

1

onion

1 packet

beef mince

1 packet

tomato paste

6

Mini Flour Tortillas

(Contains Gluten; )

1 sachet

sesame seeds

(Contains Sesame; )

1 packet

burger sauce

(Contains Soy; )

2 clove

garlic

1 sachet

Louisiana spice blend

1 packet

Dijon mustard

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

1 tbs

balsamic vinegar

1 tsp

brown sugar

½ tbs

water

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Nutrition Values

/ per serving
Energy (kJ)3742 kJ
Fat41.8 g
of which saturates17 g
Carbohydrate69.7 g
of which sugars19.8 g
Protein48.3 g
Sodium2118 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
1

Preheat the oven to 220°/200°C fan-forced. Finely chop the garlic. Grate the carrot. Roughly chop the baby spinach leaves. Drain the sweetcorn (see ingredients). Thinly slice the red onion. Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. Add the baby spinach, a drizzle of white wine vinegar and olive oil to the charred corn, then toss to coat. Set aside.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

2
2

Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until just browned, 3-5 minutes. Add the garlic and Louisiana spice blend and cook, stirring, until fragrant, 1 minute.

3
3

Reduce the heat to medium-high, then add the carrot to the beef and cook, stirring, until softened, 3-4 minutes. Add the Dijon mustard, tomato paste and a splash of water and cook, stirring, until combined, 1-2 minutes.

4
4

Arrange the mini flour tortillas over a lined oven tray. Divide the beef mixture between the tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down with a spatula. Brush or spray with a drizzle of olive oil, sprinkle over the sesame seeds and season. Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.

TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

5
5

While the quesadillas are baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar, brown sugar and the water. Mix well, then cook until dark and sticky, 3-5 minutes.

6
6

Divide the cheeseburger-style quesadillas between plates. Top with the charred corn salsa and caramelised onion. Serve with the burger sauce.