Tex-Mex Beef Quesadillas
with Cheddar Cheese & Cucumber Salsa
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
2
Garlic
250 g
Beef Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 tin
Sweetcorn
1 sachet
Tex-Mex Spice Blend
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Button Mushrooms
Nutrition Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. Roughly chop baby leaves. Drain sweetcorn. Thinly slice mushrooms. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out. Little cooks: Under adult supervision, older kids can help drain the corn.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Add mushrooms and cook until browned and softened, 5 minutes. • Increase the heat to high and cook beef mince, breaking up with a spoon, until browned, 3-4 minutes.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add garlic and Tex-Mex spice blend to the pan and cook until fragrant, 1 minute. • Add tomato paste, the brown sugar and water and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.
• Arrange mini flour tortillas on a lined oven tray. Divide beef filling between 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 gently with a spatula. Brush (or spray) the tortillas with a drizzle of olive oil, then season with salt and pepper. • Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.
• While the quesadillas are baking, add baby leaves to the bowl of charred corn, along with a drizzle of white wine vinegar and olive oil. Season, then stir to combine.
Little cooks: Take the lead and help toss the salsa.
• Divide Tex-Mex beef quesadillas between plates. • Serve with sweetcorn salsa and sour cream. Enjoy!
TIP: Cut the quesadillas into wedges if you prefer!
