Saute vegetables
2020-08-13 / test@t
Quesadillas with tomato salsa
Quesadilla is a corn or wheat tortilla fried with the filling. This dish came to us from tex-mex cuisine and has recently become very popular. You can cook quesadilla with any fillings - with meat, poultry, fish or vegetables. It is very convenient to use leftover food from the refrigerator for quesadillas.
Ingredients
- 4 tortilla cakes with a diameter of 25 cm
- 500 g minced beef
- 250g cheese (e.g. a mixture of cheddar and mozzarella)
- 1 avocado
- 1 clove of garlic
- 4 feathers of green onions
- 1 tsp ground chili
- 1/4 tsp chili flakes
- 1/4 tsp. dried oregano
- 1/2 tsp ground paprika
- 1/2 tsp ground cumin
- lemon juice
- olive oil
- salt, freshly ground black pepper
- sour cream for serving
- 6 medium tomatoes
- half a sweet green pepper
- half a sweet red pepper
- 1 medium cucumber
- 1 medium red onion
- 2 cloves of garlic
- 1 red chili
- 1 small bunch of cilantro
- juice of 1 lime
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
1. Make salsa. Peel the onion, remove the seeds from the pepper. Cut the onion, cucumber, peppers and tomatoes into small cubes. Chop the cilantro leaves, chop the garlic. Remove the seeds from the chili pepper, finely chop the pepper. Mix all the salsa ingredients, salt and pepper, refrigerate for 30 minutes.
Step 2
2. Peel the garlic and chop finely. Peel the avocado, remove the pit, cut the pulp into cubes and drizzle with lemon juice. Chop green onions.
Step 3
3. Grate the cheese on a coarse grater.
Step 4
4. Preheat a large skillet with 2 tbsp. l. butter over medium heat. Add the ground beef and cook, stirring occasionally, until the ground beef changes color. Drain off excess fat.
Step 5
5. In a bowl, combine chili flakes and powder, oregano, cumin and paprika. Add spices and garlic to the minced meat, season with salt and pepper, fry for another 1 minute. Pour in about a quarter of a glass of water and simmer until the water has completely evaporated. Remove skillet from heat.
Step 6
6. On half of the tortilla, quickly spread a quarter of the cheese and then the minced meat. Add the avocado and sprinkle with green onions. Cover the filling with the other half of the tortilla. Heat a nonstick skillet over low heat and brush with oil. Place the tortilla. Once the cheese begins to melt, turn the tortilla over and toast on the other side. Transfer the quesadilla to a platter, cut in half and keep warm. Fry the rest of the quesadillas in the same way. Serve with sour cream and salsa.
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