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
- In a large pan, begin frying the Beef Mince in a little oil for about 10 minutes
- Add the Onion, Mushrooms, Red Pepper, Garlic and continue to cook for a further 10 minutes
- Add the Cumin, Chilli Powder and Coriander and cook for a further 10 minutes
- 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
- Add Salt and Pepper to taste and adjust spices if necessary
- Make the Quesadillas with Beef Chilli and Grated Cheese
- Bake in the oven for 10–15 minutes
- Serve with Tomato Salad and Crème Fraiche
Key Points
Allergens
Celery, Milk, Wheat, Soy, Mustard, Eggs
