'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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
6 pièce(s)
Tortillas de farine
(Contient Sulfites, Blé Peut contenir Soya, Avoine, Seigle, Sésame, Triticale, Lait)
2 pièce(s)
Pomme de terre Russet
1 tasse(s)
Cheddar, râpé
(Contient Lait)
1 pièce(s)
Tomate
2 pièce(s)
Gousses d'ail
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
1 cs
Assaisonnement BBQ
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
1 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Blé, Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites)
1 pièce(s)
Miel
1 pièce(s)
Concentré de bouillon de bœuf
Pas inclus dans votre livraison
0.13 cc
Poivre*
1 cs
Huile*
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- 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 (NOTE: Reference garlic guide.) to a small bowl. Season with salt and pepper, then stir to combine (TIP: This is your sauce).
- Heat a large non-stick pan over medium-high heat (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 (2tbsp) water.
- Season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.
- Transfer meat mixture to a medium bowl and 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.
- Heat 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.