'Chopped Cheese' Quesadillas
with Potato Wedges and Honey-Garlic Dijonnaise
Tonight's dinner is a fun and flavourful twist on a classic Harlem bodega sandwich known as a 'chopped cheese.' Savoury ground beef is topped with sharp cheddar and juicy tomatoes before getting tucked into a tortilla shell. It's served with potato wedges and a honey-garlic Dijonnaise sauce.
The quantities provided above are averages only.
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
6 unit
Flour Tortillas
(Contains Gluten)
2 unit
Russet Potato
1 cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit
Tomato
2 unit
Garlic, cloves
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
1 tbsp
BBQ Seasoning
(Contains Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 unit
Honey
1 unit
Beef Broth Concentrate
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Garlic Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1/2-inch wedges.Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet.Season with half the BBQ seasoning, salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Peel, then mince or grate garlic.Cut tomato into 1/4 -inch pieces.Add mayo, whole grain mustard, honey and half the garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. (TIP: This is your Dijonnaise).
Heat a large non-stick pan over medium-high heat (use high heat for 4 ppl).When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Add beef broth concentrate, remaining BBQ seasoning, remaining garlic and 1 tbsp (2 tbsp) water.Season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.Transfer to a medium bowl. Carefully wipe the pan clean.
Add tomatoes to meat mixture, then stir to combine.Arrange tortillas on a clean surface. Spread 1 tsp sauce over one side of each tortilla. Spread meat mixture evenly over sauce.Sprinkle cheese over top of meat mixture.Fold tortillas in half to enclose filling.
Reheat the same pan (from step 3) over medium-high. When hot, add 3 quesadillas to the dry pan. Cook until golden-brown, 1-2 min per side. Reduce heat to medium and repeat with remaining quesadillas.
Divide quesadillas and potato wedges between plates.Serve with any remaining sauce for dipping.
