Cheesy Beef Quesadillas
with Lime-Dressed Mango Salad
Cheesy Beef Quesadillas make a return for an instant family classic, stuffed to the brim with Monterey Jack cheese, peppers and onions. We fill out the rest of the meal with a lime-dressed salad featuring fresh mango!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
6 unit
Flour Tortillas
(Contains Gluten)
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
1 unit
Lime
1 tbsp
Mexican Seasoning
113 g
Hot Pepper
56 g
Baby Spinach
56 g
Red Onion, chopped
1 tbsp
Garlic Puree
6 tbsp
Sour Cream
(Contains Milk)
170 g
Mango, chopped
80 g
Tomato
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Zest, then juice half the lime (use whole lime for 4 ppl). Cut any remaining lime into wedges. Cut tomato into 1/2-inch cubes.
Combine sour cream and 1/2 tsp Mexican seasoning (dbl for 4 ppl) in a small bowl. Season with salt and pepper, stir to combine and set aside. Whisk together 1 tbsp oil, 1/2 tbsp lime juice, 1/4 tsp lime zest and 1/4 tsp sugar (dbl all for 4 ppl) in a large bowl. Add mango and tomatoes. Season with salt and pepper, then toss to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef, garlic puree, onions and poblano peppers. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Using a slotted spoon, drain excess fat from beef mixture. Add remaining Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Transfer beef mixture to a medium bowl. Set aside. Carefully wipe the pan clean.
Arrange tortillas on a clean surface. Divide beef mixture over one half of each tortilla. Sprinkle with cheese. Fold the other side of tortillas in half over filling. Heat the same pan over medium. When hot, add 1/2 tbsp oil, then 3 quesadillas at a time. Cook until golden-brown, 1-2 min per side. Repeat with remaining quesadillas.
While quesadillas cook, add baby spinach to the large bowl with mango, tomatoes and dressing. Toss to combine.
Cut quesadillas into wedges. Divide quesadillas between plates. Dollop spiced sour cream over top. Serve mango salad alongside. Squeeze over a lime wedge, if desired.
