Chilli Con Carne with Quesadillas |
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Chilli Con Carne with Quesadillas Ingredients 1 tbsp Olive Oil 300g beef mince 1 medium red onion, chopped 2 cloves garlic, crushed 1 tbsp Worcestershire sauce 1 tbsp Tabasco sauce (optional) 2 tsp ground cumin 2 tsp ground coriander 1 tsp dried oregano 400g can crushed tomatoes 1/3 cup chunky tomato salsa 400g can kidney beans, rinsed & drained 400g can chickpeas, rinsed & drained 2 cups grated tasty cheese 8 tortillas 20g butter (if frying) Method 1. Heat half the oil in medium saucepan; cook beef, stirring until browned then remove from pan. Heat remaining oil in same pan; cook onion and garlic, stirring until onion softens. 2. Return beef to pan with Worcestershire & Tabasco sauce, cumin, coriander and oregano & cook for 2 mins. 3. Add undrained tomatoes, then stir in the salsa, beans & chickpeas. Cook uncovered for 10 mins. 4. While Chile is simmering – make Quesadillas 5. place 4 tortillas on the bench and cover with cheese, top with remaining tortillas. 6. heat butter in frypan and cook until browned on both sides – alternatively place under hot grill until brown on each side 7. Cut each quesadilla into quarters and serve with chile. • Can also top with some sour cream, guacamole or extra cheese. |
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