HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy BBQ Beef Quesadillas & Avocado Salsa
Cheesy BBQ Beef Quesadillas & Avocado Salsa

Cheesy BBQ Beef Quesadillas & Avocado Salsa

with Charred Corn & Sour Cream

Read more

These easy beef quesadillas are finished off in the oven — perfect for busy nights at home. Add the bold smokey BBQ flavours you know and love, plus a bright and zingy avocado and pickled onion salsa and rich sour cream and these will quickly be your new favourites.


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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red onion

½ tin


1 packet

beef mince

1 packet

tomato paste


mini flour tortillas


1 packet

sour cream




2 clove


1 sachet

Louisiana spice blend

1 packet

shredded Cheddar cheese




Not included in your delivery

olive oil

¼ cup

white wine vinegar

30 g



¼ cup


1 pinch

brown sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4819 kJ
Fat70.3 g
of which saturates35.1 g
Carbohydrate59.9 g
of which sugars18.3 g
Protein50.2 g
Sodium1898 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Grate the carrot. Thinly slice the red onion. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch 1/2 of the sliced onion in your hands, then add it to the pickling liquid. Add just enough water to cover the onion, then stir and set aside.


Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the 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.


Return the frying pan to a high heat with a drizzle of olive oil. Cook the carrot, onion and beef mince, breaking up the mince with a spoon, until just browned, 4-6 minutes. Reduce the heat to low, then add the garlic, Louisiana spice blend, tomato paste and the butter and cook until fragrant, 1 minute. Add the water and a pinch of brown sugar, stir and simmer until slightly thicken, 2-3 minutes. Season to taste.


Arrange the mini flour tortillas over a lined oven tray. Divide the beef mixture among the tortillas, spooning it onto one half of each tortilla, then top with the 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 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, drain the pickled onion. Roughly chop the tomato. Slice the avocado in half, scoop out the flesh and roughly chop. Add the avocado, tomato, pickled onion and a drizzle of olive oil to the charred corn. Season to taste.


Divide the cheesy BBQ beef quesadillas between plates. Top with the pickled onion salsa and serve with the sour cream.