Bursting with tender Tex-Mex beef, juicy capsicum, and of course, melted cheese, this recipe sure hits the spot - and it will be on the table faster than takeaway.
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mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
baby spinach leaves
light sour cream(ContainsMilk)
Tex-Mex spice blend(May be present Gluten)
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 200°C/180°C fan-forced. Grate the carrot. Cut the capsicum into bite-sized pieces. Slice the lemon into wedges. Finely chop the garlic.
SPICY! This is a mild spice blend, feel free to add less if you're sensitive to heat. 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 if needed, the garlic, tomato paste and Tex-Mex spice blend (see ingredients) and cook until fragrant, 1-2 minutes. Add the grated carrot, capsicum and water. Simmer until the carrot has softened, 2 minutes. Season with salt and pepper.
TIP: Add a dash more water if the mixture is too thick.
Arrange the tortillas over a lined oven tray. Divide the beef mixture between half of each tortilla, then top with the shredded Cheddar cheese. Fold each tortilla over to enclose and press down gently with a spatula. Brush or spray each tortilla 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 lined oven tray on top of the quesadillas if they unfold during cooking.
While the quesadillas are baking, finely chop the tomato. Finely chop the baby spinach leaves. Roughly chop the coriander. In a medium bowl, combine the tomato, baby spinach, coriander, a drizzle of olive oil and a squeeze of lemon juice. Season and toss to combine.
Cut the quesadillas in half and divide between plates. Serve with light sour cream, tomato salsa and the remaining lemon wedges.