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Spicy lamb quesadillas with sour cream and a tomato kidney bean salsa
Serves: 6
Ingredients
For the filling
- 6 small corn tortillas
- 500g lamb mince
- 1 celery stick
- 1/2 red chilli
- 100g sweetcorn
- 300g shredded cheddar
- 1 leek
- 2 tsp cumin powder
- 1 tsp ginger powder
- 1 tsp mixed spice
- 12 slices jalapeño peppers
Sour Cream
- 200ml fresh cream
- 1 lemon
- 1 tsp chives chopped
For the bean salsa
- 2 cloves garlic
- 3 tbsp olive oil
Method
Chop the leeks, celery stick, chilly and sauté in olive oil with all the spices. Once the vegetables are softened add the mince and cook until mix is dry, mix in the sweet corn and remove from heat. Place the mix on half the wraps, cover with cheese and some chopped jalapeño and fold the wrap. Grill on high heat to make it crispy. To make the sour cream, cool the cream in the fridge and whisk in the lemon juice and chives, leave in the fridge until serving time. For the bean salsa, chop the garlic, onions and sauté in olive oil with the kidney beans, add tomatoes before browning and simmer until dip is thickened.
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