Chilli beef and cheese quesadillas
Sorrel Wilby; Landcare.
INGREDIENTS
2 tablespoons olive oil
1 onion, finely diced
2 garlic cloves, crushed
1 green capsicum, finely diced
1-2 teaspoons chilli powder
1 teaspoon ground coriander
500g lean beef mince
425g can chopped tomatoes
425g can kidney beans, rinsed and drained
10 flour tortillas
¼ cup pickled jalapeno chillies
1 cup grated cheddar cheese
1/3 cup sour cream
¼ iceberg lettuce, shredded
½ cup coriander sprigs
½ cup guacamole
METHOD
Heat oil in large shallow saucepan. Cook onion, garlic and capsicum until vegetables start to soften. Add chilli powder to taste, coriander, salt and beef and stir well to combine and brown the beef.
Add tomatoes and a pinch of sugar and simmer 15 minutes or until beef is tender and sauce has thickened. Stir in kidney beans.
Lay a flour tortilla on the kitchen bench and top with a large spoonful of mince mixture, some chillies, cheese and another tortilla. Pan-fry in a dry frying pan 1½ minutes each side or until golden brown, crispy and the cheese has melted.
Cut quesadillas into large wedges and top each one with sour cream, lettuce, coriander and guacamole.
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