QUESADILLAS WITH SPICY MINCE AND GUACAMOLE
Photo and recipe: Elsabie Templeton
Quesadillas with spicy mince and cheese, creme fraîche and guacamole. Delicious and very filling due to the beans that’s traditional in the mince. Low GI food.
- 500 g lean mince
- 1 large onion, chopped
- 1 garlic clove, finely chopped or grated
- spices to taste, I used smoked paprika, chipotle, sriracha
- 1 tin chopped tomatoes
- 1 tin beans of choice (butter beans, black beans, baked beans, chickpeas)
- 2 tablespoons chopped peppadews
- 3 cups coarsely grated cheddar cheese
- 12 tortillas (will make 6 quesadillas)
- creme fraîche or soured cream
- guacamole (or 3 avos mashed with lemon juice and salt added)
- Fry the onions, garlic and mince, stirring until the mince is loose and crumbly.
- Add the spices and salt to taste. Add the tomato, peppadew and beans and simmer until the watery liquid has cooked away.
- Keep the mince on hand while placing the first tortilla on a plate. Spoon a sixth of the mixture on top of the tortilla and spread over the whole surface. Sprinkle half a cup of cheese over and place a second tortilla on top.
- Careful slip the tortilla into a hot pan with a drizzle of oil spread over the surface. Fry for a minute or two then slip an egg lifter under the tortilla and put onto a plate.
- Place a second plate upside down on top, holding both plates firmly together turn it over.
- Now slip the tortilla into the pan so that the other side can fry for a minute or two.
- When golden brown put onto a cutting board and using a pizza wheel cut the quesadilla into quarters and serve with the creme fraiche and guacamole.
- Repeat the process with the other tortillas.
