- 500 g minced lamb
- 1 onion, finely chopped
- 1 red pepper, deseeded and chopped
- 150 g mushrooms, sliced
- ½ - 1 sachet (20-30g) prepared taco spice mix
- 150 ml water
- 2 tablesp. freshly chopped coriander
- 6 tortillas or wraps
- 200 g mature cheddar cheese, grated
- 1 tablesp. oil, to lightly oil tortillas
Lamb and Cheddar Quesadillas
6 people
30 min
Nutrition per serving
-
kcal540kcal
-
protein28g
-
iron2.8mg
-
carbs23g
Ingredients
Main
- 500 g minced lamb
- 1 onion, finely chopped
- 1 red pepper, deseeded and chopped
- 150 g mushrooms, sliced
- ½ - 1 sachet (20-30g) prepared taco spice mix
- 150 ml water
- 2 tablesp. freshly chopped coriander
- 6 tortillas or wraps
- 200 g mature cheddar cheese, grated
- 1 tablesp. oil, to lightly oil tortillas
Method
Copy TextHeat a little oil in a frying pan over a high heat. Add the minced lamb and cook until browned. Stir frequently to break up any lumps.
Remove from the pan and set aside. Add a little more oil to the pan. Add in the onion, pepper and mushrooms and cook for 3-4 minutes until softened.
Return the mince to the pan, sprinkle with the spice and stir in the water. Cook for 5 minutes on a low heat, then add the chopped coriander.
Taste and season with a little salt and black pepper.
Brush the tortillas lightly with oil on one side only. Divide the filling and cheese equally between the tortillas, placing on one half only. Fold them in two and brown them on both sides in a large non-stick frying pan, until the cheese melts. Repeat with remaining tortillas.
Cut the tortillas in half and serve hot with a salad of romaine lettuce, tomatoes, avocado and red onion.
The Quality Mark & You
Learn MoreMethod
Copy TextHeat a little oil in a frying pan over a high heat. Add the minced lamb and cook until browned. Stir frequently to break up any lumps.
Remove from the pan and set aside. Add a little more oil to the pan. Add in the onion, pepper and mushrooms and cook for 3-4 minutes until softened.
Return the mince to the pan, sprinkle with the spice and stir in the water. Cook for 5 minutes on a low heat, then add the chopped coriander.
Taste and season with a little salt and black pepper.
Brush the tortillas lightly with oil on one side only. Divide the filling and cheese equally between the tortillas, placing on one half only. Fold them in two and brown them on both sides in a large non-stick frying pan, until the cheese melts. Repeat with remaining tortillas.
Cut the tortillas in half and serve hot with a salad of romaine lettuce, tomatoes, avocado and red onion.
Lamb and Cheddar Quesadillas
