Double Cheesy Beef & Veggie Quesadillas

Name: Double Cheesy Beef & Veggie Quesadillas with Pickled Onion & Charred Corn Salsa
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Garlic; 500 g Beef Mince; 1 packet Shredded Cheddar Cheese; 1 tin Sweetcorn; 1 packet Greek-Style Yoghurt; 6 Mini Flour Tortillas; 1 packet Tomato Paste; 1 sachet Mexican Fiesta Spice Blend; 1 Red Onion; 1 Carrot

with Pickled Onion & Charred Corn Salsa

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Dinner tonight is easy, breezy and very cheesy! A touch of Cheddar cheese sprinkled over saucy beef mince in a filling that will blow you away is a must for these quesadillas. Dollop on some refreshing yoghurt and add a charred corn salsa to finish with a smile.

Tags:

Spicy

•High Protein

•Bestseller

Allergens:

Milk

•Wheat

•Gluten

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

500 g

Beef Mince

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 tin

Sweetcorn

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

Red Onion

Carrot

Nutrition Values

Calories1050 kcal

Energy (kJ)4380 kJ

Fat51.3 g

of which saturates24.8 g

Carbohydrate62.9 g

of which sugars19.1 g

Dietary Fibre10.9 g

Protein73.8 g

Cholesterol102 mg

Sodium1190 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Grate the carrot. Thinly slice onion (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch half the sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• Drain the sweetcorn. • 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, beef mince and remaining onion, breaking up mince with a spoon, until just browned, 3-4 minutes. • SPICY! This is a hot spice blend, use less if you're sensitive to heat! Reduce the heat to low, then add garlic, Mexican Fiesta spice blend, tomato paste and the butter and cook until fragrant, 1 minute. • Add the water and brown sugar, stir and simmer until slightly thicken, 1-2 minutes. Season to taste.

• Arrange mini flour tortillas over a lined oven tray. Divide the beef mixture among tortillas, spooning it onto one half of each, then top with shredded Cheddar cheese. • Fold 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 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 an oven tray on top if quesadillas unfold during cooking.