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Armstrong Tex Mex Cheesy Beef Quesadillas
with Tomato-Pepper Salsa and Lime Crema
Quick and easy quesadillas loaded with beef, peppers and lots of gooey melted cheese. Dunk the golden-brown wedges into cooling lime crema, bright fresh salsa, or both! This meal is great to grab and go, any night of the week.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
320 g
Armstrong Tex Mex Cheese
(Contains Milk)
160 g
Sweet Bell Pepper
7 g
Cilantro
80 g
Tomato
1 unit
Lime
56 g
Red Onion, chopped
6 unit
Flour Tortillas
(Contains Gluten)
1 tbsp
Mexican Seasoning
6 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
3 tbsp
Oil*
tsp
Salt and Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Use any leftover Armstrong Tex Mex Cheese to top nachos, fill a gooey grilled cheese sandwich, or stir into mac and cheese. Core, then cut peppers into 1/2-inch pieces. Finely chop tomatoes. Roughly chop cilantro. Zest, then juice half the lime. (NOTE: Whole lime for 4ppl.) Cut any remaining lime into wedges.
Stir together tomatoes, a quarter of the onions, half the peppers, half the cilantro, half the lime juice and 1/2 tbsp oil (dbl for 4ppl) in a medium bowl. Season with salt and pepper.
Stir together sour cream, lime zest, remaining cilantro, remaining lime juice and 1/2 tsp sugar (dbl for 4ppl) in a small bowl. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4ppl), then beef, remaining peppers, remaining onions and Mexican Seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Remove pan from heat, then transfer beef mixture to a large bowl. Stir in 1 1/2 cups Armstrong Tex Mex Cheese (dbl for 4ppl) until combined. Season with pepper. Carefully rinse and wipe pan clean.
Arrange tortillas on a clean surface. Spoon beef filling on one side of each tortilla. Carefully fold the other side of tortilla over filling. Heat the same pan (from step 4) over medium heat. When hot, add 1/2 tbsp oil, then 3 quesadillas. Cook, until golden-brown, 1-2 min per side. Repeat with remaining quesadillas.
Cut quesadillas into wedges. Divide quesadillas between plates. Serve with lime crema and salsa on the side. Squeeze over a lime wedge, if desired.
