Indian Beef & Potato Dosa-Dillas
with Tomato Salad & Yoghurt
Adding Mumbai spice blend isn’t the only controversial spin we’ve put on these quesadillas. Top half of your tortilla with a hearty beef and potato filling, then flip the other half over and bake it like a sideways burrito. And there you have it! A ‘dosa-dilla’ oozing with goodness.
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Ingredients
1
potato
2 clove
garlic
½
onion
1
carrot
1 packet
beef mince
1 packet
tomato paste
1 sachet
beef-style stock powder
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
baby spinach leaves
1
tomato
1 sachet
Mumbai Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until just tender, 10-15 minutes. Meanwhile, finely chop the garlic and brown onion (see ingredients). Grate the carrot.
When the potatoes have 5 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the beef mince, onion and carrot, breaking up the mince with a spoon, until softened, 4-5 minutes. Add the Mumbai spice blend, tomato paste and garlic and cook until fragrant, 1 minute. Add the water, butter and beef-style stock powder, stir to combine and simmer until slightly thickened, 1-2 minutes. Add the roasted potatoes and stir to combine. Season to taste.
Arrange the mini flour tortillas over the lined oven tray. Divide the filling evenly between the tortillas, spooning it onto one half of each tortilla, and top with the shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula.
TIP: If the tortillas don't fit in a single layer, divide between two trays!
Brush or spray the tortillas with a drizzle of olive oil. Bake the quesadillas until 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.
While the quesadillas are baking, roughly chop the baby spinach leaves and tomato. In a medium bowl, combine the baby spinach, tomato and a drizzle of white wine vinegar and olive oil. Toss to coat and season to taste.
Divide the Indian potato and beef dosa-dillas between plates. Serve with the tomato salad and Greek-style yoghurt.