with Potato Wedges and Honey-Garlic Dijonnaise
Tonight's dinner is a fun and flavourful twist on a classic Harlem bodega sandwich known as a 'chopped cheese.' Savoury ground beef is topped with sharp cheddar and juicy tomatoes before getting tucked into a tortilla shell. It's served with potato wedges and honey-garlic Dijonnaise sauce. Ingredients: Yellow potato • Ground beef • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Roma tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Honey • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • Garlic.
Allergens
Utensils
Tags
Ground Beef
250 g
Flour Tortillas
6 unit(s)
Yellow Potato
350 g
Cheddar Cheese, shredded
1 cup
Tomato
1 unit(s)
Garlic, cloves
2 unit(s)
Mayonnaise
4 tbsp
BBQ Seasoning
1 tbsp
Whole Grain Mustard
1 tbsp
Honey
1 unit(s)
Beef Broth Concentrate
1 unit(s)
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1 tbsp
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet.
- Season with half the BBQ Seasoning, salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Peel, then mince or grate garlic.
- Cut tomato into 1/4-inch pieces.
- Add mayo, whole grain mustard, honey and half the garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. Set aside.
- Heat a large non-stick pan over medium-high heat (use high heat for 4 ppl).
- When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add broth concentrate, remaining BBQ Seasoning, remaining garlic and 1 tbsp (2 tbsp) water.
- Season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.
- Transfer to a medium bowl. Carefully wipe the pan clean.
- Add tomatoes to meat mixture, then stir to combine.
- Arrange tortillas on a clean surface.
- Spread 1 tsp Dijonnaise sauce over one side of each tortilla. Spread meat mixture evenly over sauce.
- Sprinkle cheese over top of meat mixture.
- Fold tortillas in half to enclose filling.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 3 quesadillas to the dry pan. Cook until golden-brown, 1-2 min per side. Transfer to a plate.
- Reduce heat to medium and repeat with remaining quesadillas.
- Divide quesadillas and potato wedges between plates.
- Serve with any remaining Dijonnaise sauce for dipping.
1180
kcal
Calories
68
g
Fat
23
g
Saturated Fat
87
g
Carbohydrate
15
g
Sugar
6
g
Dietary Fiber
50
g
Protein
145
mg
Cholesterol
1880
mg
Sodium
1.5
g
Trans Fat
1500
mg
Potassium
600
mg
Calcium
7.5
mg
Iron
with Potato Wedges and Honey-Garlic Dijonnaise
with Potato Wedges and Honey-Garlic Dijonnaise
