Cheesy Lamb Quesadillas
with DIY Tzatziki and Spinach Salad
In our book, quesadillas and tzatziki are the ultimate comfort food. Stuffed with spinach, lamb and feta, these quesadillas are both hearty and wholesome.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Ground Lamb
12 unit
Flour Tortillas
(Contains: Gluten)
56 g
Mozzarella Cheese, shredded
(Contains: Milk)
56 g
Feta Cheese, crumbled
(Contains: Milk)
227 g
Baby Spinach
198 g
Mini Cucumber
100 g
Greek Yogurt
(Contains: Milk)
7 g
Dill
9 g
Garlic
1 unit
Lemon
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Salt and Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Preheat your broiler to high (to broil quesadillas). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Finely chop dill. Coarsely grate one cucumber. Thinly slice remaining cucumbers. Juice lemon. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then lamb and garlic. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Season with salt and pepper. Transfer to a medium bowl.
While lamb cooks, in a small bowl, stir together yogurt, grated cucumber and dill. Season with salt and pepper. Set aside.
On a clean surface, arrange tortillas. Using a slotted spoon, divide lamb mixture over one side of each tortilla. Sprinkle over feta, mozzarella and some spinach. Fold the other side of tortillas in half over filling, then transfer all assembled quesadillas to a baking sheet. Broil, in middle of oven, until golden-brown, 1-2 min per side.
In a large bowl, whisk together lemon juice, 2 tbsp oil and 1/2 tsp sugar. Add remaining spinach and cucumber slices. Toss to combine. Season with salt and pepper.
Divide lamb quesadillas and salad between plates. Serve DIY tzatziki on the side, for dipping.
