Cheesy Louisiana Beef Quesadillas
with Charred Corn Salsa & Yoghurt
These easy beef quesadillas are finished off in the oven — perfect for busy nights at home. Add the bold smokey Louisiana flavours you know and love, plus a bright and charred corn salsa and rich yoghurt and these will quickly be your new favourites.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1 tin
Sweetcorn
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1 sachet
Louisiana Spice Blend
1
Carrot
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
30 g
butter
(Contains: Milk; )
¼ cup
water
1 drizzle
olive oil
pinch
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Thinly slice onion (see ingredients). Grate carrot. Drain sweetcorn.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• 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.
• Return the frying pan to high heat with a drizzle of olive oil. Cook carrot, onion and beef mince, 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 the heat to low, then add garlic, Louisiana spice blend, tinned tomatoes and the butter and cook until fragrant, 1 minute. • Add the water and a pinch of brown sugar, then stir and simmer until slightly thickened, 2-3 minutes. Season to taste.
• Arrange mini flourtortillas on a lined oven tray. Divide the beef mixture among 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 cheese has melted and 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, finely chop cucumber. • Add cucumber and a drizzle of olive oil to the charred corn. Season to taste.
• Divide cheesy Louisiana beef quesadillas between plates. Top with charred corn salsa and dollop with Greek-style yoghurt to serve. Enjoy!
