Quesadillas with Chicken Mince and Bell Pepper
with Mexican dipping sauce | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
Tags:
Recipe
Allergens:
Melk (inclusief lactose)
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
2 piece
Red onion
1 piece
Bell Pepper
200 g
Chicken mince with Mexican seasoning
1 sachet(s)
Mexican-style spices
2 piece
Tomato
50 g
Organic sour cream
(Contains: Melk (inclusief lactose))
4 piece
Flour tortillas
(Contains: Tarwe May be present: Mosterd, Soja)
75 g
Grated Gouda
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2823 kJ
Calories675 kcal
Fat31.8 g
Saturated Fat20 g
Carbohydrate56.4 g
Sugar10.5 g
Dietary Fiber9 g
Protein36 g
Cholesterol15 mg
Salt3 g
Trans Fat0.1 g
Potassium286.8 mg
Calcium54 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Frying Pan
•Baking Sheet with Baking Paper
•Small Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Slice the onion into half rings. Chop the bell pepper into strips.
- Heat the butter in a frying pan over medium-high heat, then fry the onion and bell pepper for 2 - 3 minutes.
- Add the mince and half of the Mexican-style spices*, and fry for another 3 - 4 minutes, or until done. Season with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
2
- In the meantime, thinly slice the tomato.
- Place the tortillas on a parchment-lined baking sheet and spread the veggie-mince filling over one half of each tortilla.
- Top with the grated cheese and 2 - 3 slices of tomato per tortilla, then fold the other side over the filling and press down so it doesn't open up again.
- Rub a little bit of olive oil over the top of each quesadilla.
3
- Put the quesadillas on the top shelf of the oven to bake for 5 - 7 minutes, until golden brown.
- In a small bowl, mix the sour cream with the rest of the Mexican-style spices.
- In the meantime, finely chop the rest of the slices of tomato, then mix these with the sour cream and season with salt and pepper to taste.
- Serve the quesadillas with the sour cream dip.
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