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'Chopped Cheese' Quesadillas
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'Chopped Cheese' Quesadillas

'Chopped Cheese' Quesadillas

with Potato Wedges and Honey-Garlic Dijonnaise

Tonight's dinner is a fun and flavourful twist on a classic Harlem bodega sandwich known as a 'chopped cheese.' Savoury ground beef is topped with sharp cheddar and juicy tomatoes before getting tucked into a tortilla shell. It's served with potato wedges and a honey-garlic Dijonnaise sauce.

Tags:
Family Friendly
Allergens:
Sulphites
Wheat
Milk
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

460 g

Russet Potato

80 g

Tomato

1 cup

Cheddar Cheese, shredded

(Contains Milk)

2 unit

Garlic, cloves

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

BBQ Seasoning

(Contains Sulphites)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Honey

1 unit

Beef Broth Concentrate

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1240 kcal
Fat72 g
Saturated Fat25 g
Carbohydrate97 g
Sugar11 g
Dietary Fiber7 g
Protein51 g
Cholesterol145 mg
Sodium1790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl

Instructions

Roast Potato Wedges
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce.Garlic Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1/2-inch wedges.Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet.Season with half the BBQ seasoning, salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Prep and make Dijonnaise
2

Peel, then mince or grate garlic.Cut tomato into 1/4 -inch pieces.Add mayo, whole grain mustard, honey and garlic (NOTE: Reference garlic guide.) to a small bowl. Season with salt and pepper, then stir to combine (TIP: This is your sauce).

Cook beef
3

Heat a large non-stick pan over medium-high heat (high heat for 4 ppl).When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Add beef broth concentrate, remaining BBQ seasoning, remaining garlic and 1 tbsp water (dbl for 4 ppl).Season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.Transfer meat mixture to a medium bowl and carefully wipe the pan clean.

Assemble quesadillas
4

Add tomatoes to meat mixture, then stir to combine.Arrange tortillas on a clean surface. Spread 1 tsp sauce over one side of each tortilla. Spread meat mixture evenly over sauce.Sprinkle cheese over top of meat mixture.Fold tortillas in half to enclose filling.

Cook quesadillas
5

Heat the same pan (from step 3) over medium-high. When hot, add 3 quesadillas to the dry pan. Cook until golden-brown, 1-2 min per side. Reduce heat to medium and repeat with remaining quesadillas.

Finish and serve
6

Divide quesadillas and potato wedges between plates.Serve with any remaining sauce for dipping.