Recipes

Chef Daniel’s Beef and Bean Quesadilla

Ingredients

10 Portions

Beef Mince – 400g

Onion – 100g

Mushroom – 50g

Garlic – 1 clove

Red Pepper – 100g

Kidney beans – 100g

Tomato Puree – 80g

Beef stock – As needed

Cumin – As needed

Chilli powder – To taste

Ground Coriander – To taste

Grated cheddar cheese – 200g

Salad leaves – To serve

Tomatoes – To serve

Plain tortilla wrap – 10

Crème fraiche – To serve

50 Portions

Beef Mince – 2kg

Onion – 500g

Mushroom – 250g

Garlic – 5 cloves

Red Pepper – 500g

Kidney beans – 500g

Tomato Puree – 400g

Beef stock – As needed

Cumin – As needed

Chilli powder – To taste

Ground Coriander – To taste

Grated cheddar cheese – 1kg

Salad leaves – To serve

Tomatoes – To serve

Plain tortilla wrap – 50

Crème fraiche – To serve

100 Portions

Beef Mince – 4kg

Onion – 1kg

Mushroom – 500g

Garlic – 10 cloves

Red Pepper – 1kg

Kidney beans – 1kg

Tomato Puree – 800g

Beef stock – As needed

Cumin – As needed

Chilli powder – To taste

Ground Coriander – To taste

Grated cheddar cheese – 2kg

Salad leaves – To serve

Tomatoes – To serve

Plain tortilla wrap – 100

Crème fraiche – To serve

Method

1. In a large pan begin fry the Beef Mince in a little oil for about 10 minutes
2. Add the Onion, Mushrooms, Red Pepper, Garlic and continue to cook for a further 10 minutes.
3. Add the Cumin, Chilli powder and Coriander and cook for a further 10 minutes.
4. Add the Kidney beans, Beef stock and Tomato Puree to the pan and cook on a low heat for another 20-30 minutes, stirring regularly.
5. Add Salt and Pepper to taste and add more spices if necessary.
6. Make the Quesadillas with Beef Chilli and Grated Cheese.
7. Bake in the oven for 10-15 minutes.
8. Serve with Tomato salad and Crème Fraiche

Key Points

Allergens

Celery, Milk, Wheat, Soy