All-American Bacon & Beef Brisket Quesadillas
with Tomato Salsa
We've upgraded your average quesadillas to hold a super premium and super delicious protein in its golden pouches; American slow-cooked beef brisket! Paired with an easy tomato salsa, bacon bits and a dollop of sour cream, you'll have flavour packed into every bite.
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
1 sachet
All-American Spice Blend
1
Brown Onion
1
Carrot
1 packet
Cheddar Cheese
(Contains: Milk;)
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Light Sour Cream
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
375 g
Slow-Cooked Beef Brisket
1 packet
Tomato Paste
1
Tomato
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
20 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. • Thinly slice brown onion (see ingredients). • Transfer slow-cooked beef brisket, including the liquid, to a bowl and shred with 2 forks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, carrot and onion, breaking up with a spoon, until golden, 4-6 minutes. • Add tomato paste and All-American spice blend and cook until fragrant, 1 minute. • Add shredded beef and the water and cook, stirring, until slightly thickened, 4-5 minutes. • Remove from heat, then stir through the butter and season with salt and pepper. TIP: Add a splash of water if the sauce looks dry.
• Arrange mini flour tortillas over a lined oven tray. Divide beef and bacon mixture among tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down with a spatula. Brush or spray tortillas with a drizzle of olive oil and season to taste. Little cooks: Help fill and fold the quesadillas!
• Bake quesadillas, until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese 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.
• Meanwhile, roughly chop tomato. • In a medium bowl, combine tomato and a drizzle of the white wine vinegar and olive oil. Season to taste. Little cooks: Take the lead by tossing the salsa!
• Divide All-American bacon and beef brisket quesadillas between plates. • Top with tomato salsa to serve. Enjoy!
