Oven-Baked Beef Quesadillas

Name: Oven-Baked Beef Quesadillas with Cheddar Cheese & Sour Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 carrot; ½ tin sweetcorn; 1 packet beef mince; 1 packet tomato paste; 6 Mini Flour Tortillas; 1 tomato; 1 drizzle white wine vinegar; 1 packet sour cream; 1 sachet Tex-Mex spice blend; 1 packet Shredded Cheddar Cheese

with Cheddar Cheese & Sour Cream

Get up to $175 off

These easy beef quesadillas cook all at once in the oven — perfect for getting dinner on the table with minimal fuss. Add the bold Tex-Mex flavours you know and love, plus a bright corn salsa and rich sour cream and these will quickly be your new favourite meal.

Allergens:

Gluten(Wheat)

•Milk

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

½ tin

sweetcorn

1 packet

beef mince

1 packet

tomato paste

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

tomato

1 packet

sour cream

(Contains: Milk; )

1 sachet

Tex-Mex spice blend

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)3938 kJ

Fat43.9 g

of which saturates23.2 g

Carbohydrate58.4 g

of which sugars19.3 g

Protein50.6 g

Sodium1540 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 Tray

•Baking Paper

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced. Grate the carrot. Drain the sweetcorn (see ingredients).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beef mince, breaking up with a spoon, until browned, 3-4 minutes. Add a drizzle more olive oil, then add the Tex-Mex spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add the carrot, 1/2 the sweetcorn and a splash of water. Simmer until softened, 2 minutes. Season with salt and pepper.

TIP: Add a dash more water if the mixture is too thick.

Arrange the mini flour tortillas on a lined oven tray. Divide the beef mixture between the tortillas, spooning it onto one half of each tortilla, then sprinkle with some 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 and season. 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, finely chop the tomato. In a medium bowl, combine the tomato, remaining sweetcorn and a drizzle of olive oil and white wine vinegar. Season to taste.