Delicious crispy quesadillas filled with minced beef, spicy tomato salsa and lots of cheese. This dish tastes absolutely fantastic, – chilli con Carne and melted cheese combined between 2 delicious wheat tortillas, and served with homemade tomato salsa, – it’s a winner. Try my classic chilli con Carne with minced beef, – or try this version of chilli con Carne with the beef shoulder.

Ingredients

Chili con carne

500 g minced beef
1 large onion, finely chopped
2 cloves garlic, finely grated
1/4 red chilli without seeds, finely chopped
30 g pickled jalapenos, finely chopped
1 1/2 teaspoons cumin, crushed
1 teaspoon coriander, crushed
1/2 teaspoon cinnamon, crushed
2 nos chopped tomatoes
1 tablespoon tomato concentrate
10 g chocolate 70%
1 tbsp kidney beans

Tomato Salsa

2 nos chopped tomatoes
4 cloves garlic, grated
1 red onion, finely chopped
100 grams pickled jalapenos, finely chopped
75 ml of olive oil
1/2 cup ketchup
2 teaspoons crushed coriander
1/2 teaspoon tabasco
Slightly freshly squeezed lemon juice
Salt and pepper

Other than that

2 ripe avocados, cut into slices
200 g cheddar, grated
8 soft wheat tortillas
2 handfuls
fresh spinach leaves
2 spring onions, sliced
2 dl sour cream 18%

Prep:

Chili con carne

• Heat a little olive oil in a saucepan and sauté onions, garlic, chilli and spices for a few minutes.
• Add the meat and brown it well.
• Add tomato concentrate and let it simmer for another 2 minutes.
• Add chopped tomatoes, finely chopped jalapenos and the chocolate, and let the dish simmer for at least 1 hour, preferably 2-3 hours if the time is right.
• Finally, add the rinsed kidney beans, heat through quickly, and season with salt and pepper.

Tomato salsa

• Pour the chopped tomatoes into a sieve and let them drip well – all the moisture must be sifted off.
• Mix the tomatoes with the other ingredients and season with salt, pepper and lemon juice. Keep it refrigerated until it is to be served.
• Quesadillas
• Spread a handful of cheese on each of the 4 wheat tortillas, top with chilli con carne and finish with fresh spinach leaves, a little extra cheese and another wheat tortilla.
• Heat them on a dry pan over medium heat until golden and crisp.
• Serve the hot quesadillas topped with spring onions, slices of avocado, salsa and sour cream.