We are heading to Mexico, where we got an easy recipe.

Quesadilla with minced meat

Quesadilla with minced meat is a perfect recipe for a quick and tasty lunch! But Quesadilla with minced meat is also perfect for dinner and, what's left, goes in tomorrow's package from school and the office, because it's just as good cold or warmed up a little in the microwave.

Specific to Hispanic cuisine, the quesadilla is a dish based on tortillas and lots of cheese. In Spanish cheese is "queso". So....queso + tortilla = QUESADILLA! What can you fill the quesadilla with? With anything! From minced meat to Mexican vegetables, beans, leftover chicken from dinner, chorizo ​​or other types of sausages, sweet potato cubes, etc.

You can prepare the quesadailla in two ways: either put a tortilla in the pan, fill it with cheese and when it melts, add the rest of the topping, fold the tortilla in half and fry it on both sides. Or you can prepare the quesadilla as we prepare the Quesadilla with minced meat today: put a tortilla in the pan, put the grated cheese, the filling, a little more cheese and a tortilla that covers everything. Then we fry the Tortilla with minced meat on both sides, in a pan, without adding oil, until it is nicely browned.

Ingredients

• 6 tortillas
• 2 tablespoons of Primadonna olive oil
• a small white onion, finely chopped
• 2-3 cloves of garlic passed through the press
• 500g minced beef
• 350g Cambino pasta sauce
• a spoonful of Mikado oregano
• a spoonful of Mikado basil
• 400g (2 bags) grated Milbona cheese
• Castello salt
• Mikado pepper

Method of preparation

1. In a large pan, saute the onion and garlic in olive oil for 1 minute, to release their aroma. Add the minced meat and fry it until it is very well done. With a wooden spoon, we break the meat as it is fried, so that we have small pieces. When the meat is done, drain the excess fat. Add the pasta sauce, aromatic herbs, salt and pepper to taste. Mix everything and let it boil on low heat for 20-30 minutes. The filling is ready, so we put a tortilla in the pan, sprinkle it with cheese.
2. Place an even layer of the minced meat filling (1/3 of the prepared quantity). Sprinkle again a generous layer of cheese, cover with a second tortilla. Fry the tortillas on low heat for 4-5 minutes on each side or until nicely browned.

Avocado Quesadilla

Along with cheese, quesadilla fillings can vary from chicken carnita to vegetables, from chorizo ​​to beans. Thus, it is very easy to find your family's favorite combination, but also to vary the fillings from one quesadilla to another, so that the package is different every time.

Ingredients

• 6 tortillas
• 200g grated Milbona cheese
• 2 pieces of avocado
• 125g diced Dulano bacon
• ½ red bell pepper, diced
• salt and pepper to taste
• a spoonful of lemon juice

Method of preparation

1. The avocado must be very well cooked. We recognize a well-ripened avocado because it is soft to the touch, like a well-ripened banana. Cut each avocado in half, remove the pit, then remove the core with a spoon. Mash the pulp from the two avocados with a fork. We add lemon juice, which aims to maintain the green color of the avocado core, without oxidizing. Add the bacon and pepper cubes, season with salt and pepper to taste.
2. Put a generous layer of grated cheese on the tortilla, then put 2-3 tablespoons of the avocado mixture, spread very well with the spatula. We put another layer of cheese. Cover with a 2nd tortilla, press well. Bake the quesadilla in the heated pan, over moderate heat, for 3-4 minutes on each side.