Cheesy Garlic & Herb Beef Quesadillas
with Creamy Pesto Dressing & Tomato Salsa
- Milk
- Gluten(Wheat)
- Soy
These cheesy beef quesadillas cook all at once in the oven — perfect for getting dinner on the table with minimal fuss. Add bold garlic-herb flavours you know and love, plus a bright tomato salsa and creamy pesto dressing for dipping and these will quickly be your new favourite meal.
Ingredients
1
onion
2 clove
garlic
1
carrot
1
tomato
1 packet
beef mince
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 sachet
beef-style stock powder
6
Mini Flour Tortillas
(Contains: Gluten(Wheat))
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains: Soy)
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains: Milk)
1 tbs
balsamic vinegar
1 pinch
brown sugar
Nutrition
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the red onion. Finely chop the garlic. Grate the carrot. Roughly chop the tomato.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook the beef mince, breaking it up with a spoon, until just browned, 3-4 minutes. Add the onion and carrot and cook, stirring, until softened, 3-4 minutes. Add the garlic, garlic & herb seasoning and tomato paste and cook until fragrant. Add the beef-style stock powder, the water, a pinch of brown sugar and the butter. Stir and simmer until slightly thickened, 2-3 minutes.
Arrange the tortillas over a lined oven tray. Divide the beef mixture between 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, roughly chop the baby spinach leaves. In a medium bowl, combine the tomato, baby spinach and a drizzle of balsamic vinegar and olive oil. Season to taste.
Divide the cheesy garlic and herb beef quesadillas between plates. Top with the spinach salsa and serve with the creamy pesto dressing.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The beef mince filling was tasty and well seasoned, though some reviewers felt the garlic and herb blend leaned more Italian than Mexican; the pesto dressing divided opinion, with some loving it and others finding it an unexpected pairing.
- Ease of prep: Quick and easy to put together, and simple enough for kids and teenagers to make on their own.
- Suggestions: Consider swapping the pesto dressing for sour cream if you prefer a more classic Mexican flavour; adding extra cheese and a pinch of chilli or smoked paprika can also lift the dish.
- Next-day meals: Reviewers noted the quesadillas kept well and leftovers made a satisfying lunch the next day.
- Cooking tips: Place a sheet of baking paper and a second oven tray on top of the quesadillas while baking to stop them opening up, and keep an eye on the base as it can become quite oily — some reviewers suggested skipping the butter in the mince to reduce richness.
