BEEF AND CHEESE QUESADILLAS WITH PICKLED ONION
SERVES 4 PREP 5 MINUTES COOK 11 MINUTES
1 red onion, thinly sliced into rounds
¼ cup white wine vinegar
1 teaspoon caster sugar
Large pinch of salt
1 tablespoon extra virgin olive oil
500g lean beef mince
1 red capsicum, finely chopped
1 carrot, coarsely grated
30g sachet salt-reduced taco spice mix
1 cup tomato purée
8 flour tortillas
1¹⁄³ cups grated pizza cheese
2 green onions
½ cup fresh coriander leaves
¹⁄³ cup sour cream
1 Combine red onion, vinegar, sugar, salt and ¼ cup water in a small bowl. Set aside.
2 Heat oil in a large frying pan over high heat. Cook mince and capsicum, breaking up mince with a wooden spoon, for 5 minutes or until mince is browned. Add carrot and spice mix. Cook, stirring, for 1 minute. Add tomato purée. Cook, stirring, for 1 minute or until heated through. Set aside.
3 Preheat a large sandwich press. Place 4 tortillas on a clean work surface. Divide mince mixture among tortillas. Top with cheese, then remaining tortillas. Working with 2 quesadillas at a time, place in sandwich press. Cook for 2 minutes or until golden and crisp.
4 Meanwhile, drain red onion. Thinly slice green onion. Sprinkle quesadillas with red onion, green onion and coriander. Serve with sour cream.
NUTRITION: (per serve) 3377kj; 40.2g fat; 19.4g sat fat; 49.8g protein; 58g carbs; 5.6g fibre; 142mg chol; 1166mg sodium.