Goodfood Travels: Mexico City Beef Picadillo Quesadillas
with Oaxaca Cheese & Spicy Pico de Gallo
Cooking time
30 minutes
Servings
2/4
Calories
780 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. First stop: Mexico City, where golden tortillas are folded over a robust beef filling with jalapeño, tomatoes and cilantro, and melting power from mild, creamy Oaxaca cheese.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Jalapeño pepper
- 14g Cilantro
- 1 Onion (or shallot)
- 2 Tomatoes
- 1 Lime
- 3 Garlic cloves
- 60g Grated Oaxaca cheese
- 4 Wheat flour tortillas
Contains: Milk • Sulphites • Wheat
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
17 g
Sodium
740 mg
Total Carb
63 g
Sugars
12 g
Protein
41 g
Fibre
7 g
Preparation
Mise en place
- Small-dice the tomatoes.
- Finely chop the garlic.
- Halve, peel and small-dice the onion.
- Juice the lime.
- Roughly chop the cilantro leaves and stems.
- Core and finely chop the jalapeño.
Make the filling
- In a large pan, heat a drizzle of oil on medium-high.
- Add ⅔ of the onion and ⅔ of the garlic. Sauté, 2 to 3 min., until translucent.
- Add ½ the tomatoes and ½ the jalapeño. Sauté, 3 to 4 min., until the tomatoes begin to burst.
- Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add ½ the cilantro; stir well.
Make the pico de gallo
- In a medium bowl, combine the remaining tomatoes, jalapeño, garlic, onion and cilantro, the lime juice, a drizzle of oil and a pinch of salt.
Assemble & cook the quesadillas
- Place the tortillas on a dry work surface.
- Top half of each with the cheese and filling. Fold in half and press lightly.
- In a second large pan, heat a drizzle of oil on medium-low.
- Working in batches, add the quesadillas and cook, 1 to 2 min. per side, until lightly golden.
Plate your dish
- Divide the quesadillas between your plates.
- Serve the pico de gallo on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
