Packed with the Mexican flavours we all love… featuring premium beef mince, cheddar cheese, tortillas and a jalapeno salsa you will want to make these over and over again. And it is oh so good with a side of Mexican street style corn to finish!
30 Minutes. Sugar Free.
400g premium lean beef mince
1.5 tablespoons omato paste
1 brown onion
2 tablespoons herbie’s mexican spice blend
125g cheddar cheese
2 corn cobs
1 teaspoon sweet paprika
1 tablespoon parmesan cheese
Boil water & cook beef mince
Fill kettle with water and boil. Season beef with olive oil, salt and pepper. Heat a large non-stick fry pan with enough oil to cover the base over a medium heat. Finely chop onion and sauté ¾ of the onion only until soft (approx. 2 minutes). Reserve the other ¼ for the salsa later. Add spice mix (reserve 1 teaspoon for the corn) and tomato paste. Mix to coat onions. Add beef mince and season with salt and pepper. Brown and break up the mince as it cooks then add 100ml of water. Once done remove pan from heat and set aside.
Cook corn & make salsa
While the beef is cooking, place corn in a saucepan with boiled water from the kettle. Add salt to water and cook until tender (approx. 8 minutes). Drain when ready and set aside until ready to serve. In a small bowl, combine remaining onion with finely diced coriander, tomato and jalapeno. Squeeze in the juice of the lemon, 1 tablespoon of olive oil, salt and pepper. Mix to combine and set aside.
Place half of the tortillas onto a board and cover each evenly with the grated cheese and the beef mixture. Then top with the other half of the tortillas. Heat a large frying pan to a medium heat with a drizzle of olive oil. Carefully place one quesadilla at a time into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.
Remove corn from the boiling water. Drizzle with remaining olive oil, spice mix and parmesan cheese. Cut the quesadillas into quarters and serve with the corn and salsa.
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