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Double Cheesy Beef & Veggie Quesadillas
Double Cheesy Beef & Veggie Quesadillas

Double Cheesy Beef & Veggie Quesadillas

with Pickled Onion & Charred Corn Salsa

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
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

1 tin

Sweetcorn

500 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 sachet

Mexican Fiesta Spice Blend

1

Red Onion

1

Carrot

Not included in your delivery

1 tsp

brown sugar

¼ cup

water

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

¼ cup

white wine vinegar

Nutrition Values

Calories1170 kcal
Energy (kJ)4890 kJ
Fat63.9 g
of which saturates31.1 g
Carbohydrate65.2 g
of which sugars21.9 g
Dietary Fibre10.1 g
Protein73.6 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

Get prepped
1

• Preheat oven to 220°C/200°C fan-forced.
• Finely chop garlic.
• Grate carrot.
• Thinly slice onion (see ingredients).
• In a small bowl, combine the white wine
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.

Char the corn
2

• 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.

Make the filling
3

• 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, 4-6 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, then stir and 
simmer until slightly thickened, 1-2 minutes. 
Season to taste.

Bake the quesadillas
4

• Arrange mini flourtortillas over a lined oven 
tray. Divide the beef filling 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 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 an oven tray 
on top if quesadillas unfold during cooking.

Make the salsa
5

• Meanwhile, drain pickled onion. • Add onion to the bowl with charred corn with add a drizzle of olive oil. Toss to combine, then season to taste.

Finish & serve
6

• Divide cheesy beef and veggie quesadillas 
between plates.
• Top with charred corn salsa and serve with 
Greek-style yoghurt. Enjoy!