Cheesy American Beef Quesadillas
with Corn-Avocado Salsa & Yoghurt
- Milk
- Wheat
- Gluten
Ingredients
1
Avocado
1 tin
Sweetcorn
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1
Red Onion
1
Carrot
1 sachet
All-American Spice Blend
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. Thinly slice onion (see ingredients). • Drain sweetcorn. Slice avocado in half, scoop out flesh and roughly chop. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the kernels are popping out. Little cooks: Older kids can help grate the carrot under adult supervision.
• Return the frying pan to high heat with a drizzle of olive oil. Cook beef mince, carrot and onion, breaking up mince with a spoon, until just browned, 4-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Reduce heat to low, then add All-American spice blend and cook until fragrant, 1 minute. • Stir in tomato paste, the butter and water and simmer until slightly thickened, 2-3 minutes. Season to taste.
• Arrange mini flour tortillas on a lined oven tray. Divide the mince filling between 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) the tortillas with a drizzle of olive oil. • Bake quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.
• Meanwhile, add avocado and a drizzle white wine vinegar and olive oil to the bowl of charred corn. Season to taste. • Divide cheesy American beef quesadillas between plates. • Top with corn-avocado salsa and serve with Greek-style yoghurt. Enjoy!
