Mittwoch, 20. September 2023
Quesadilla (simply cook)
sweis, 10:18h
Quesadilla Paste: Water, glucose syrup, salt, tomato puree, yeast extract, ground spices (cumin, chipotle sauce, chili, smoked paprika, coriander), red pepper juice, rapeseed oil, garlic, salt, white wine vinegar
Pico de Gallo spice: Sugar, salt, West Country cider vinegar powder, ground chili, ground coriander, natural lemon flavorings, natural lime flavorings
Spicy BBQ Sauce: Fructose, sugar, tomato puree, white wine vinegar, glucose syrup, water, lemon juice concentrate, salt, smoked paprika, caramelized sugar syrup, red pepper concentrate, ground cayenne, onion powder, garlic powder, ground pimento, ground thyme
- 500g vegetarian ground meat
- 2 large red onions, finely chopped
- 4 tomatoes, finely chopped
- 1/2 cucumber, finely chopped
- 8 tortillas
- 250g grated Cheddar cheese
- 200ml sour cream
- Vegetable oil
- Guacamole
(1) Prepare the filling:
Sauté half of the red onion in some oil for 3 minutes in a pan.Increase the heat and add the ground beef, cook for 3 - 4 minutes until lightly browned. Add the Quesadilla Paste and half of the chopped tomatoes, and cook for 5 minutes.
(2) Prepare seasonings:
For the salsa, place the other half of the red onion in a bowl along with the remaining chopped tomatoes and cucumber. Add Pico de Gallo seasoning, mix, and set aside.
For the dip, mix the spicy BBQ sauce into the sour cream and set aside.
(3) Prepare the Quesadilla
Heat some oil in a large non-stick pan, place a tortilla in the pan, top with beef filling and grated cheese, melt slightly. Place the second tortilla on top, press lightly, and flip. Cook on both sides until golden brown and crispy. Cut into wedges and serve with salsa, dip, and guacamole.
Pico de Gallo spice: Sugar, salt, West Country cider vinegar powder, ground chili, ground coriander, natural lemon flavorings, natural lime flavorings
Spicy BBQ Sauce: Fructose, sugar, tomato puree, white wine vinegar, glucose syrup, water, lemon juice concentrate, salt, smoked paprika, caramelized sugar syrup, red pepper concentrate, ground cayenne, onion powder, garlic powder, ground pimento, ground thyme
- 500g vegetarian ground meat
- 2 large red onions, finely chopped
- 4 tomatoes, finely chopped
- 1/2 cucumber, finely chopped
- 8 tortillas
- 250g grated Cheddar cheese
- 200ml sour cream
- Vegetable oil
- Guacamole
(1) Prepare the filling:
Sauté half of the red onion in some oil for 3 minutes in a pan.Increase the heat and add the ground beef, cook for 3 - 4 minutes until lightly browned. Add the Quesadilla Paste and half of the chopped tomatoes, and cook for 5 minutes.
(2) Prepare seasonings:
For the salsa, place the other half of the red onion in a bowl along with the remaining chopped tomatoes and cucumber. Add Pico de Gallo seasoning, mix, and set aside.
For the dip, mix the spicy BBQ sauce into the sour cream and set aside.
(3) Prepare the Quesadilla
Heat some oil in a large non-stick pan, place a tortilla in the pan, top with beef filling and grated cheese, melt slightly. Place the second tortilla on top, press lightly, and flip. Cook on both sides until golden brown and crispy. Cut into wedges and serve with salsa, dip, and guacamole.
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