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'Chopped Cheese' Quesadillas
Family Friendly
Protein Plus
'Chopped Cheese' Quesadillas

with Potato Wedges and Honey-Garlic Dijonnaise

40 min
Difficulty: 2/3

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. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Russet 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) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Garlic.

Allergens

Sulphites
Soy
Sulphites
Mustard
Milk
Wheat
Egg
May contain traces of allergens
Crustaceans
Gluten
Peanuts
Sesame
Tree nuts
Fish

Utensils

Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl

Tags

Family Friendly
Protein Plus
Ingredients
Ground Beef

Ground Beef

250 g

Flour Tortillas

Flour Tortillas

6 unit(s)

Russet Potato

Russet Potato

2 unit(s)

Cheddar Cheese, shredded

Cheddar Cheese, shredded

1 cup

Tomato

Tomato

1 unit(s)

Garlic, cloves

Garlic, cloves

2 unit(s)

Mayonnaise

Mayonnaise

4 tbsp

Applewood Smoke Spice

Applewood Smoke Spice

7 g

Whole Grain Mustard

Whole Grain Mustard

1 tbsp

Honey

Honey

1 unit(s)

Beef Broth Concentrate

Beef Broth Concentrate

1 unit(s)

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Oil

Oil

1 tbsp

Preparation
1
Roast potato wedges

  • Before starting, preheat the oven to 450˚F.
  • Wash and dry all produce. 
  • Remove any brown spots from potatoes and cut into 1/2-inch wedges.
  • To an unlined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil.
  • Season with half the Applewood Smoke Spice, salt and pepper. Toss to coat.
  • Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)

2
Prep and make Dijonnaise

  • Meanwhile, peel, then mince or grate garlic.
  • Cut tomato into 1/4-inch pieces.
  • To a small bowl, add mayo, whole grain mustard, honey and half the garlic. Season with salt and pepper, then stir to combine. 

3
Cook beef

  • Heat a large non-stick pan over medium-high (use high heat for 4 servings).
  • When hot, add beef to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
  • Carefully drain and discard excess fat.
  • Add broth concentrate, remaining Applewood Smoke Spice, remaining garlic and 1 tbsp (2 tbsp) water.
  • Season with salt and pepper. Cook for 1-2 min, stirring often, until fragrant.
  • Transfer to a medium bowl. Carefully wipe the pan clean.

4
Assemble quesadillas

  • To the meat mixture, add tomatoes, 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.

5
Cook quesadillas

  • Reheat the same pan (from step 3) over medium-high.
  • When hot, add 3 quesadillas to the dry pan. Cook for 1-2 min per side, until golden. Transfer to a plate.
  • Reduce heat to medium and repeat with remaining quesadillas.

6
Finish and serve

  • Divide quesadillas and potato wedges between plates.
  • Serve with any remaining Dijonnaise sauce for dipping.

Nutrition per serving

1240

kcal

Calories

69

g

Fat

24

g

Saturated Fat

103

g

Carbohydrate

15

g

Sugar

6

g

Dietary Fiber

52

g

Protein

150

mg

Cholesterol

1780

mg

Sodium

1.5

g

Trans Fat

1750

mg

Potassium

600

mg

Calcium

8

mg

Iron

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