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Mexican Quesadilla
Mexican Quesadilla

Mexican Quesadilla

3.3
(910)

Forget the Tex-Mex quesadillas of the past - the spiced beef mince and melted cheese in this beauty are perfectly balanced and authentic in taste. The secret to a killer Mexican feast is a refreshing salsa made with sweet tomato, coriander and chilli. So simple, yet so satifying!

Tags:
Egg Free
•High Fiber
•High Protein
•Nut Free
•One Pot Wonder
•Spicy
Allergens:
Soy
•Gluten
•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

1

tomato

1

long red chilli

1 bunch

coriander

½

brown onion

1

lemon

300 g

Mexican Beef Mince

(Contains: Soy;)

1 tin

red kidney beans

6

White Flour Tortillas

(Contains: Soy, Gluten;)

½ block

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

2 tsp

olive oil

Nutritional Values

per serving
Calories3830 kcal
Fat37.8 g
of which saturates18.3 g
Carbohydrate77.2 g
of which sugars10 g
Protein58.5 g
Sodium1660 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Grater
•Knife
•Strainer
•Bowl
•Large Bowl
•Pan
•Paper Towel
•Spoon
•Aluminum Foil
•Plate

Cooking Steps

1

To prepare the ingredients, dice the tomato and finely slice the red chilli (deseeded). Finely chop the coriander and onion, and cut the lemon into wedges. Drain and rinse the red kidney beans. Grate the Cheddar cheese.

2

Combine the tomato, long red chilli, coriander, the juice of half of the lemon wedges and a pinch of salt in a small bowl. Set aside.

3

Heat the olive oil in medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the Mexican beef mince and cook, breaking up with a wooden spoon, for 3 minutes or until browned. Add the red kidney beans and cook for 2 minutes, breaking up some of the beans with the back of a wooden spoon. Transfer the mince mixture to a large bowl. Wipe the pan clean.

4

Place the same frying pan back over a medium heat. Spray with a little olive oil. Place one tortilla in the pan and spoon over some of the mince mixture. Sprinkle with a little Cheddar cheese and top with another tortilla. Spray the top of the tortilla with a little oil and cook for 1-2 minutes or until golden.

5

To flip the quesadilla, slide it out of the pan (cooked side down) with a spatula onto a large plate. Place the frying pan over the uncooked tortilla and flip the plate so that it lands with the uncooked side down in the frying pan. Cook for 1-2 minutes or until golden. Transfer back to the plate and cover with foil to keep warm. Repeat with the remaining tortillas, mince mixture, and cheese.

6

Cut the quesadillas into quarters and serve topped with the tomato and chilli salsa and remaining lemon wedges.

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