Mexican lamb quesadillas

Name: Mexican lamb quesadillas
Cook time: 20 min
Yield: 4

with crispy cos and chipotle sour cream

Ready in around 20 mins

RECIPE FACT:

Literally meaning “little cheesy thing,” quesadillas originated in northern and central Mexico in the 16th century.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Pre-heat the oven to 180°C (fan bake).
1. TO COOK THE LAMB MINCE:

Heat 1 tbsp of oil in a non-stick frying pan over a medium-high heat. Once the pan is hot add the lamb mince and cook for 4-5 mins until brown, breaking up any large lumps with a wooden spoon. Add the black beans and corn and the quesadilla sauce and bring to a simmer and cook for 1-2 mins.
2. TO PREPARE & COOK THE QUESADILLAS:

Line 1 baking tray with baking paper. For each quesadilla: lay one tortilla on a chopping board. Dollop with 2-3 tbsp of quesadilla lamb mince and smear across one half. Next scatter over some grated cheese. Fold the tortilla in half on top of itself and place on the baking tray. Repeat for all the quesadillas. Place the tray of quesadillas in the middle of the preheated oven and cook for 10-12 mins. Remove from the oven and season with salt.
4. TO PREPARE THE SALAD:

Trim the ends off the baby cos lettuce and discard. Slice the cos into 1 cm strips and place into a serving bowl. Finely chop the coriander including the stalk and then add to the cos lettuce along with the Mexi-lime dressing and stir to combine. Season with salt and pepper.
TO SERVE:

Place 1-2 quesadillas on each plate and top with the crispy cos salad and a dollop of chipotle sour cream.