Mexican lamb quesadillas

Name: Mexican lamb quesadillas
Cook time: 25 min
Yield: 4

with crispy cos and chipotle crema

Ready in around 25 mins

RECIPE FACT:

Quesadilla means “little cheesy thing” and originates from 16th century northern and central Mexico.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE LAMB MINCE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the lamb mince and cook for 4-5 mins until brown, breaking up any large lumps with a fork. Add the black beans and corn and the quesadilla sauce, bring to a simmer and cook for 1-2 mins.
2. TO PREPARE & COOK THE QUESADILLAS:
Line an oven tray with baking paper. Lay the tortillas on a chopping board. For each quesadilla: dollop with 2-3 Tbsp of quesadilla lamb mince and smear across one half. Sprinkle with a little grated tasty cheese then fold the tortilla in half on top of itself and place on the baking tray. Repeat for all the quesadillas then sprinkle over the remaining grated cheese. Place the tray in the oven and cook for 10-12 mins. Remove from the oven and season with salt.
3. TO PREPARE THE SALAD:
Trim the end off the baby cos and discard. Slice the cos into 1 cm strips and place into a serving bowl. Finely chop the coriander, including the stalk then add to the bowl. Pour in the Mexi-lime dressing, season with salt and pepper and toss to combine.
TO SERVE:
Divide the quesadillas between plates, top with the crispy cos salad and dollop with chipotle crema.