Patty Melt Inspired Wraps
with Creamy Coleslaw
All the things you love about a classic Patty Melt like melty cheese, savoury beef and sweet onions, except in a wrap! The secret sauce in this recipe packs a flavorful punch thanks to tangy dill pickles and sweet ketchup. Crunchy and creamy coleslaw also makes an appearance to help cut though the richness of this recipe for a well balanced dinner any night of the week!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Mélange de bœuf et de porc hachés
6 pièce(s)
Tortillas de farine
(Contient: Blé, Sulfites Peut contenir: Noix, Oeuf, Lait, Sésame, Soya)
113 g
Oignon, en tranches
170 g
Mélange pour salade de chou
1 cc
Sel d'ail
(Peut contenir: Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
1 pièce(s)
Concentré de bouillon de bœuf
½ tasse(s)
Cheddar, râpé
(Contient: Lait)
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir: Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
2 cs
Ketchup
(Peut contenir: Lait, Noix, Sésame, Soya, Sulfites, Gluten, Oeuf, Poisson, Blé, Moutarde, Crustacés)
90 ml
Cornichon à l'aneth, en tranches
Pas inclus dans votre livraison
1 cs
Beurre*
1 cs
Huile*
0.13 cc
Poivre*
¾ cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
- Drain pickles, reserving pickle liquid into a small bowl.
- Finely chop pickles.
- Add half the pickles, half the mayo, half the ketchup, to a small bowl. Season with salt and pepper, stir to combine.
- Add remaining mayo, remaining pickles, half the garlic salt, 1/2 tsp sugar (dbl for 4 ppl) to a large bowl. Season with pepper, then stir to combine
- Add the coleslaw mix and toss to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil (dbl for 4 ppl), onions and 1/8 tsp sugar (dbl for 4 ppl). Cook, stirring often until tender and golden- brown 4-5 min.
- Add beef and pork mix. Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add broth concentrate, remaining garlic salt and remaining ketchup. Cook stirring often, until fragrant, 1 min.
- Remove the pan from heat, and transfer meat to a bowl.
- Carefully wipe the pan clean.
- Arrange tortillas on a clean surface.
- Spread meat filling evenly over one side of each tortilla. Sprinkle cheese over top of meat.
- Fold tortillas in half to enclose filling.
- Reheat 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.
- Divide quesadillas between plates.
- Spoon over sauce.
- Serve with bowls of coleslaw.