Lightly crisp wraps with a filling of spicy mince, cheese, sweetcorn and pepper. Quick to make and always popular, delicious as an easy evening meal or as a lunch, with guacamole alongside.
Quesadillas
Quesadillas
Method
01
Fry the mince
Put the tomato purée, cumin, paprika and mince in a pan and fry for a few minutes until crumbly. If you like, add a splash of water for a moister mixture.
02
Chop
Cut the pointed pepper into small cubes, drain the sweetcorn and finely chop the red onion.
03
Fill
Spread a wrap with soured cream. Distribute some of the mince over it, followed by pepper, sweetcorn, red onion and grated cheese.
04
Cook
Lay a second wrap on top and cook the quesadilla in a contact grill until lightly crisp on both sides.
05
Serve
Cut into wedges and serve with the remaining soured cream.
Tips & notes
Delicious with a fresh salad or a small soup alongside. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace the mince with leftover carnitas or pulled chicken from the taco recipes.
- Add jalapeños for extra heat.
Contains:
Gluten
Milk
Serve with
- Pico de gallo
- Salsa roja
- Guacamole
| Calories | 5586 kcal |
|---|---|
| Protein | 383 g |
| Carbohydrates | 37 g |
| Fat | 432 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
