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.
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
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
1 tsp
brown sugar
¼ cup
water
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
¼ cup
white wine vinegar
• 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.
• 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, 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.
• 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.
• 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.
• Divide cheesy beef and veggie quesadillas
between plates.
• Top with charred corn salsa and serve with
Greek-style yoghurt. Enjoy!