recipes
Beef chili quesadillas with sweetcorn and melting cheese
2022-02-23
Ingredients
For the beef chili
- 1 tbsp. olive oil (Olitalia)
- 3 spring onions, sliced
- 3 cloves garlic, chopped
- 1 red pepper, deseeded and finely diced
- 400g beef mince
- Salt and pepper to taste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Good pinch chili flakes
- 1 tbsp. tomato puree
- 200g tin cooked kidney beans
- 1 tbsp. chopped fresh parsley and coriander
You will also need
- 200g grated cheese (Galbani)
- 200g tin sweetcorn
- 2 large wraps (Santa Maria)
- Sour cream for serving
- You will also need extra fresh coriander to decorate
Method
Heat the oil in the pan and fry together the garlic, onion and red pepper for 3-4 minutes. Add in the beef mince and the spices, mix together well and brown for 2-3 minutes. Add in the tomato puree, cook for one minute then add in ½ glass water. Season well with salt and pepper then allow to cook down for 10-15 minutes. Remove off the heat and stir in the kidney beans, parsley and coriander.
To put the quesadillas together, lay your wraps out and spoon the chilli filling onto half. Cover with slices of the grated cheese, followed by some sweetcorn and fold in half to form a semicircle. Heat a dry pan and cook the quesadillas on both sides for 3-4 minutes. Remove from the pan, allow to rest for 2 minutes then cut each into 3 equal pieces and serve with sour cream on the side and extra coriander leaves.
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