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Cheesy Mushroom and Leek Quesadillas with Irish Lean Beef

Cheesy Mushroom and Leek Quesadillas with Irish Lean Beef

with Mexican spices
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
707 kcal
Protein
: 
46.8g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

250 grams

Mushrooms

1 unit(s)

Leek

2 unit(s)

Garlic

60 grams

Salad Leaves

2 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

8 unit(s)

Tortilla

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

50 grams

Grated Cheese

(Contains: Milk)

50 grams

Cream Cheese

(Contains: Milk)

240 grams

Irish Lean Beef Mince

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2957 kJ
Energy (kcal)707 kcal
Fat24.9 g
of which saturates11.1 g
Carbohydrate72.6 g
of which sugars7.8 g
Dietary Fiber32 g
Protein46.8 g
Salt2.6 g
Trans Fat0.1 g
Potassium336.6 mg
Calcium67.9 mg
Iron0.7 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 your delivered box.
•Grater
•Baking Sheet with Baking Paper

Cooking Steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Thinly slice the mushrooms.
  • Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
  • Peel and grate the garlic (or use a garlic press).
Time to Fry
2
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the mince, leek, Mexican spice mix, garlic and mushrooms. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
  • Cook until browned, stirring occasionally, 6-8 mins. Add half the vinegar and allow to evaporate, 1-2 mins.
  • Add the cream cheese to the pan and cook until it melts and binds the veg, 1-2 mins.

TIP: Add a splash of water to loosen the cream cheese if necessary.

Bake in the Oven
3
  • Place the tortillas on a lined baking tray.
  • Spread the mushroom mixture over half of their surface, sprinkle with cheese, then fold each one over on itself.
  • Drizzle with oil and bake on the top shelf of the oven until the tortillas are golden and the cheese is melted, 5-8 mins.
  • Just before serving, trim half the salad leaves (per 2P), then chop or tear into bite-sized pieces.
  • Toss the salad leaves with remaining vinegar and a drizzle of oil. Season to taste with salt and pepper.
Divide and Serve
4
  • Divide your quesadillas between plates.
  • Serve the tossed salad on the side.
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