John Myers
Mexican Minced Quesadillas
The perfect mexican minced quesadillas recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 2 tbsp Olive oil
- 500 g Ground beef
- 1 tbsp Tomato paste
- Salt pepper
- 425 ml Chopped canned tomatoes
- 1 Can Kidney beans
- 60 g Mild green hot peppers from the glass
- 200 g Grated Gouda
- 2 Pc. Ripe avocados
- 2 tsp Lemon juice
- 250 g Sour cream or sour cream
- 8 Pc. Wheat tortillas approx. 18 cm in diameter
- Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a pan and fry the mince in it until crumbly. Add onion, garlic and tomato paste and fry a little. Season with salt and pepper. Pour in 100 ml of water and the chopped tomatoes with their juice. Bring to the boil and then simmer for about 10 minutes, stirring occasionally.
- Drain the beans, cut the pepperoni into rings and add to the sauce. Let simmer a little, then season with salt and pepper. If you like, stir in some chilli flakes.
- Line baking trays with baking paper and preheat the oven to 200 degrees (or convection 175 degrees). Halve and core the avocados and remove the flesh from the skin. Cut into slices and drizzle with lemon juice. Mix the sour cream. Place 4 tortillas on the baking tray and brush with half of the sour cream. Spread the chili on top and top with the avocados. Put a tortilla on each as a lid. Brush with the remaining sour cream and sprinkle with cheese. Bake in a hot oven for about 15-20 minutes.
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