Mexican beef & jalapeño quesadillas,
Go easy on the jalapeños if you’re feeding a more sensitive crowd, or leave them out altogether. Making the salsa from scratch might seem like an added hassle, but it’s definitely worth it.
Serves 4 Prep 15 mins Cook 30 mins
2 tbsp olive oil, plus extra for brushing 1 onion, peeled and diced
2 garlic cloves, peeled and crushed 500g beef mince
2 tsp paprika
2 tsp ground cumin
400g can chopped tomatoes
400g can kidney beans, drained
and rinsed
4 tortillas
200g mixture of grated mozzarella
and cheddar
4 spring onions, trimmed and sliced 80g pickled jalapeño chillies soured cream, to serve
FOR THE SALSA
4 tomatoes, finely chopped
1 red onion, peeled and finely chopped large handful of coriander, roughly
chopped
1 lime, juiced 1 Heat the oven to 220C/200C fan/gas 7. Line two baking trays with baking parchment. 2 Place a large, non-stick frying pan over a high heat. Add the oil and onion and cook for 2-3 mins until softened. Add the garlic and cook for 2 mins, then add the beef. Cook over a high heat for 4-5 mins until browned.
3 Add the spices and cook for 1-2 mins. Add the tomatoes, cook for 2 mins, then remove from the heat. Stir in the beans and season.
4 Lightly brush one side of a tortilla with extra oil and place on a prepared tray, oiled side down. Sprinkle a little cheese over one half and spread a quarter of the beef mixture on top. Scatter some spring onions, jalapeños and cheese on top before folding over the tortilla. Repeat for the remaining tortillas.
5 Press them down firmly and place on the two highest shelves of the oven for
10-15 mins, or until golden brown.
6 Meanwhile, mix all the salsa ingredients in a bowl and season. Remove the quesadillas from the oven and cut into wedges before serving with the soured cream and salsa.