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Quesadillas med oksekød - Opskrift på quesadillas med oksekød og pico de gallo
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Quesadillas with spiced beef and pico de gallo

Course Lunch, Main course
Cuisine Mexican
Total Time 30 minutes
Servings 4 people

Ingredients

Beef filling

  • 500 g minced beef
  • 1 bell pepper, cut into small dice
  • 1 onion, roughly chopped
  • 4 large tomatoes, cut into large dice
  • 2 cloves garlic, grated or crushed
  • 2-3 tbsp Mexican spice mix - click here or taco seasoning
  • 2 tbsp tomato purée
  • Salt and pepper
  • Oil
  • A splash of water, if needed

Pico de gallo

  • 300 g tomatoes
  • 1 small red onion
  • 1 fresh jalapeño or green chilli*
  • 1 clove garlic
  • 1 handful parsley (or coriander)
  • 1-2 limes
  • 1 1/2 tbsp olive oil
  • Salt and freshly ground pepper, if you like

Guacamole

  • 3 ripe avocados
  • 1 - 1 1/2 lime, the juice (adjust to taste)
  • 2-3 tbsp pico de gallo (the tomato salsa)
  • 1 pinch cayenne pepper
  • 1 pinch ground cumin
  • Salt and pepper
  • A small garlic clove, finely grated (optional)

For the quesadillas

  • 8 tortillas
  • 200 g cheddar, grated
  • Crème fraîche and tortilla chips, if you like

Instructions

Beef filling

  • Heat a little oil in a frying pan and fry the onion and garlic for a couple of minutes.
  • Add the mince and brown it well.
  • Add the bell pepper and tomatoes and heat through thoroughly.
  • Add the spice mix and stir well, then add the tomato purée and heat through for a couple of minutes.
  • Pour over 50 ml water and let it simmer over a medium heat while you make the sides, - it should bubble away nicely.
    *Add a little more liquid if it starts to run dry. It shouldn't be wet, but pleasantly saucy and moist.

Pico de gallo

  • Cut the tomatoes into small dice and finely chop the remaining ingredients.
  • Combine the vegetables in a bowl, – do taste the chilli before you add it. You may have got hold of a hot one, – so add as much as suits your taste.
  • Pour over the oil and the juice of one lime, and season with salt. If you want more acidity, add extra lime juice.
    *Chill until ready to serve.

Guacamole

  • Halve the avocados and scoop out the flesh with a spoon.
  • Mash it with a fork, or blitz it in a mini chopper together with the cumin and cayenne.
  • Stir in 2-3 large spoonfuls of pico de gallo and season with lime juice, salt and pepper.
    *Keep it chilled until ready to serve. Pop an avocado stone in the bowl and cover with cling film, - that keeps it a lovely green.

Quesadillas

  • Heat 1-2 frying pans over a medium heat. It's up to you whether you want to save on washing up and use one pan, or save time and use 2.
    *You can cook them in a dry pan, or add a little spray oil - I find it makes them extra crisp.
  • Place a tortilla in the pan and scatter a handful of cheddar over it, - right to the edge.
  • Top with a generous layer of spiced beef, a little extra cheese, and finish with a second tortilla on top.
  • Fry for about 3-4 minutes on each side, - or until the cheese has melted and the tortillas are golden and crisp.