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!
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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; )
olive oil
1 drizzle
white wine vinegar
1 tbs
balsamic vinegar
1 tsp
brown sugar
½ tbs
water
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.
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.
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.
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.
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.
Divide the cheeseburger-style quesadillas between plates. Top with the charred corn salsa and caramelised onion. Serve with the burger sauce.