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.
Allergens
Utensils
Tags
Ground Beef
250 g
Flour Tortillas
6 unit(s)
Russet Potato
2 unit(s)
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.
- 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.
1230
kcal
Calories
68
g
Fat
23
g
Saturated Fat
104
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
52
g
Protein
150
mg
Cholesterol
1900
mg
Sodium
1.5
g
Trans Fat
1700
mg
Potassium
600
mg
Calcium
8
mg
Iron
with Potato Wedges and Honey-Garlic Dijonnaise
with Potato Wedges and Honey-Garlic Dijonnaise
