Cheesy Italian-Style Beef Quesadillas
with Creamy Pesto & Cucumber Salsa- Milk
- Gluten
- Soy
- Wheat
- Eggs
- Walnut
- May contain traces of allergens
- Milk
- Soy
- Almond
- Macadamia
- Cashew
Flavour beef mince with onion, garlic, herbs and a good glug of tomato paste, and then give it the Tex-Mex treatment by turning it into a filling for soft flour tortillas. Add the finishing touches with grated Parmesan, our creamy pesto and a refreshing and crunchy cucumber salsa. *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
red onion
2 clove
garlic
1
carrot
1
cucumber
1 packet
beef mince
1 sachet
garlic & herb seasoning
1 packet
tomato paste
1 sachet
beef-style stock powder
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
½ punnet
Snacking Tomatoes
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains: Milk;)
1 tsp
brown sugar
1 tbs
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice red onion. • Finely chop garlic. • Grate carrot. • Roughly chop cucumber.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking it up with a spoon, until just browned, 3-4 minutes. • Add onion and carrot and cook, stirring, until softened, 3-4 minutes. • Drain the oil from the pan, then add garlic, garlic & herb seasoning and tomato paste, stirring, until fragrant, 1-2 minutes. • Add beef-style stock powder, the water, the brown sugar and the butter. Stir to combine, then simmer until slightly thickened, 2-3 minutes.
• Arrange mini flour tortillas over a lined oven tray. • Divide the beef filling among tortillas by spooning it onto one half of each tortilla. Top with grated Parmesan cheese. • Fold the empty half of each tortilla over to enclose the filling, pressing down with a spatula.
Little cooks: Help assemble the quesadillas under adult supervision. Be careful, the filling is hot!
• Brush or spray tortillas with a drizzle of olive oil. • Bake quesadillas until cheese is 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.
• While the quesadillas are baking, halve cherry tomatoes (see ingredients). • In a medium bowl, combine cucumber, cherry tomatoes and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide cheesy Italian-style beef quesadillas between plates. Drizzle with creamy pesto dressing. • Serve with cucumber salsa. Enjoy!
Little cooks: Add the finishing touch by drizzling the pesto over the quesadillas!
