Beef Quesadillas

Author Karina Garcia

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Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

    For the Minced Beef

    • 1kg beef mince
    • 1 tbsp salt
    • 1 tsp garlic powder
    • 1 tsp ground cumin
    • ½ tsp black pepper

    For the Quesadillas

    • 12-16 corn tortillas
    • 3 cups grated melting cheese (mozzarella, or pizza blend)

    For the Creamy Avocado Salsa

    • 2 ripe avocados
    • 1 Jalapeno seeded for a milder salsa (optional)
    • Juice of 1 fresh lemon or lime
    • 1 tsp chicken stock powder
    • ¼ tsp black pepper
    • 1 small handful fresh coriander
    • 1 garlic clove
    • 2-4 tbsp water, as needed

    Directions

    1. Preheat your Blackstone griddle to medium heat (about 190°C).
    2. Add the beef mince to the griddle and break it apart with a spatula. Season with salt, garlic powder, cumin, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the beef is fully browned and lightly crispy around the edges. Remove from the griddle and set aside.
    3. Reduce the heat to medium-low (about 175°C).
    4. Place the corn tortillas directly on the griddle. Sprinkle shredded cheese over one half of each tortilla, then top with the cooked beef. Fold the tortillas in half.
    5. Cook for 2-3 minutes per side, pressing gently with a spatula, until the tortillas are golden brown and the cheese is fully melted. Remove from the griddle and let rest for 1-2 minutes before slicing.
    6. To make the avocado salsa, combine the avocados, jalapeno, lemon or lime juice, chicken stock powder, black pepper, coriander, garlic, and water in a blender. Blend until smooth and creamy, adding more water as needed to reach your desired consistency. Adjust the seasoning to taste.
    7. Serve the quesadillas hot with the creamy avocado salsa on top or on the side.