1. Beef quesadillas Ingredients Serves 4 Cooking time: 20 minutes
100g (4oz) chorizo sausage
2 garlic cloves
2 spring onions
1 red pepper
1 yellow pepper
2-3 x 15ml spoon (2-3tbs) fresh coriander
1 x 150g (5oz) tub or bag mozzarella cheese
375g (12oz) lean beef mince
Large pinch dried chilli flakes
Freshly milled black pepper
8 wholemeal or seeded tortilla wraps
4 x 15ml spoon (4tbs) tomato chutney
Serves 4
Cooking time: 20 minutes
Equipment
Chopping board x 2, vegetable knife, large non-stick frying pan x 2, heat resistant silicone spoon or wooden spoon, pan stand, teaspoon, large plate, fish slice
Top tips:
Use extra lean beef mince and less chorizo to reduce the fat content of the dish
Instead of tomato chutney, why not try chipotle paste instead. Be careful though, it is spicy!
Use the back of the teaspoon to spread the chutney.
Skills used
Weighing and measuring, knife skills – bridge and claw, safe use of the hob – frying (heat control), safe handling and cooking of raw meat, assembling/layering
Did you know?
Chorizo is a highly seasoned chopped or ground pork sausage used in Spanish and Mexican cuisine. Mexican chorizo is made with fresh (raw, uncooked) pork, while the Spanish version is usually smoked.
Beef fact
Beef is naturally rich in protein and contains eight essential vitamins and minerals (riboflavin, niacin, vitamins B6 and B12 plus iron, zinc, potassium and phosphorus).
Method
Prepare the ingredients:
Roughly cube the chorizo
Peel and crush the garlic cloves
Slice the spring onions into circles
Deseed and finely dice the red pepper
Deseed and finely dice the yellow pepper
Chop the coriander
Roughly tear the mozzarella.
Place the beef mince and the chorizo in the frying pan and dry fry until the mince in browned.
Add the garlic, spring onions and red/yellow peppers to the pan.
Stir and cook for a further1-2 minutes.
Sprinkle in the chilli flakes and grind in the black pepper.
Stir well.
Add the chopped coriander and stir.
Remove the pan from the heat.
Place one tortilla on a chopping board.
Spread with 1tsp chutney leaving a 1cm gap around the edge.
Add a quarter of the beef mixture and spread over the chutney.
Sprinkle over a quarter of the torn mozzarella.
Top with another tortilla and press down gently.
Slide the filled tortilla into the frying pan.
Cook for 2-3 minutes.
Invert onto a plate.
Return to pan.
Cook the other side for 2-3 minutes or until the cheese melts.
Remove the tortilla from the pan and slice into quarters.