Cheesy Louisiana Beef Quesadillas
with Smashed Avocado, Charred Corn Salsa & Yoghurt
These easy beef quesadillas are finished off in the oven — perfect for busy nights at home. Add the bold smokey Louisiana flavours you know and love, plus a bright and charred corn salsa, avocado and rich yoghurt and these will quickly be your new favourites.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1
carrot
½
Onion
1 cob
corn
(May be present Milk, Soy, Sesame. )
1 packet
beef mince
1 sachet
Louisiana spice blend
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1
cucumber
1
avocado
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
¼ cup
water
pinch
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Grate the carrot. Thinly slice onion (see ingredients). Slice kernels off the corn cob.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• Heat a large frying pan over high heat. Cook corn kernels, tossing, until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the kernels are “popping” out
• Return the frying pan to high heat with a drizzle of olive oil. Cook carrot, onion and beef mince, breaking up mince with a spoon, until just browned, 4-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Reduce the heat to low, then add garlic, Louisiana spice blend, tinned tomatoes and the butter and cook until fragrant, 1 minute. Add the water and a pinch of brown sugar and simmer, stirring, until slightly thickened, 2-3 minutes. Season to taste.
• Arrange mini flourtortillas on a lined oven tray. Divide the beef mixture among tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold the empty half of each tortilla over to enclose the filling and press down with a spatula. • Brush (or spray) the tortillas with a drizzle of olive oil. Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.
TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking. Little cooks: Take the lead and sprinkle the cheese on top.
• While the quesadillas are baking, finely chop cucumber. • Add cucumber and a drizzle of olive oil to the charred corn. Season to taste. • Slice avocado in half and scoop out flesh. Place avocado in a small bowl and mash with a fork. Season to taste.
• Divide cheesy BBQ beef quesadillas between plates. Top with charred corn salsa and smashed avocado. • Serve with Greek-style yoghurt. Enjoy!