Chilli con carne with quesadillas
Cooking from the Pantry
Chilli con carne with quesadillas from Cooking from the Pantry cookbook.
INGREDIENTS
1 tablespoon olive oil
300g beef mince
1 medium red onion (170g), chopped finely
2 cloves garlic, crushed
1 tablespoon worcestershire sauce
1 tablespoon tabasco sauce
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
400g can crushed tomatoes
½ cup (130g) chunky tomato salsa
400g can kidney beans, rinsed, drained
400g can chickpeas, rinsed, drained
Quesadillas
¾ cup (90g) coarsely grated cheddar cheese
4 x 20cm flour tortillas
20g butter
METHOD
Heat half the oil in medium saucepan; cook beef, stirring, until browned, remove from pan. Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens.
Return beef to pan with sauces, cumin, coriander and oregano; cook, stirring, 2 minutes.
Add undrained tomatoes then stir in salsa, beans and chickpeas; cook, uncovered, 10 minutes.
Meanwhile, make quesadillas. Serve chilli with quesadillas.
Quesadillas
Divide the cheese between two tortillas; top with remaining tortillas, pressing firmly to seal.
Heat butter in medium frying pan; cook until browned both sides. Cut each quesadilla into quarters.
Nutritional count per serving: 26.8g total fat (11.1g saturated fat); 2562kJ (613 cal); 51.7g carbohydrate; 35.5g protein; 11.6g fibre
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