Cheesy Beef Quesadillas
with DIY Salsa and Lime Crema
These quick and easy quesadillas are loaded with beef, peppers and lots of gooey melted cheese. Dunk the golden-brown wedges into cool lime crema, bright salsa or both! This meal is great to grab and go, any night of the week.
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 piece
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
1 piece
Sweet Bell Pepper
1 piece
Tomato
1 piece
Lime
1 piece
Red Onion
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
2 piece
Sour Cream
(Contains Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 piece
Green Onion
Not included in your delivery
2.5 tsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onions.
- Peel, then cut half the red onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Cut tomato into 1/4-inch pieces.
- Add tomatoes, green onions, half the peppers, half the lime juice and 1/2 tbsp (1 tbsp) oil to a medium bowl.
- Season with salt and pepper, then stir to combine.
- Add sour cream, 1/2 tsp (1 tsp) lime zest, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl.
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then beef, red onions and remaining peppers.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-6 min.**
- Carefully drain and discard excess fat.
- Add Mexican Seasoning to pan. Cook, stirring often, until fragrant, 30 sec.
- Remove from heat, then transfer beef filling to a large bowl.
- Add cheese, then season with salt and pepper. Stir to combine.
- Carefully rinse and wipe the pan clean with paper towels.
- Arrange tortillas on a clean surface.
- Spread beef filling evenly over one side of each tortilla. Fold in half to enclose filling.
- Reheat the same pan (from step 4) over medium-high.
- When hot, add 3 quesadillas to the dry pan.
- Cook until golden-brown, 1-2 min per side. Transfer to a plate.
- Reduce heat to medium and repeat with remaining quesadillas.
- Cut quesadillas into wedges. Divide between plates.
- Serve lime crema and salsa alongside.
- Squeeze a lime wedge over top, if desired.
If you've opted to get beef, cook and plate it the same way the recipe instructs you to cook and plate the pork.**
