Patty Melt-Inspired Quesadillas
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!
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
250 g
Ground Beef and Pork Mix
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
113 g
Onion, sliced
170 g
Coleslaw Cabbage Mix
4 g
Garlic Salt
(May contain traces of: Milk, Soy, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Sesame, Peanuts)
1 unit(s)
Beef Broth Concentrate
Ā½ cup
Cheddar Cheese, shredded
(Contains: Milk)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Soy, Sulphites, Wheat, Mustard, Sesame, Crustaceans, Fish, Gluten)
2 tbsp
Ketchup
(May contain traces of: Milk, Soy, Sulphites, Wheat, Tree nuts, Mustard, Sesame, Crustaceans, Fish, Gluten, Egg)
90 mL
Dill Pickle, sliced
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Pepper*
Ā¾ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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.
