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MEXICAN STANDOFF: Quesadillas and Mexican Salad

Hello all, we took a bit of Mexico with us into the kitchen this time and whipped up a spicy set of quesadillas and a side Mexican salad. Check it out:

The Quesadillas:



  • 2 servings
  • 20 – 30 minutes

Meat mix

  • 450g low fat minced meat
  • 2tbs bread crumbs
  • 2tbs Mexican spices (taco mix)
  • 1 big tomato
  • 3 spring onions
  • The rest
  • 4 tortillas
  • 100g grated cheese
  • 100g sour cream
  • some oil

Cut the tomato and chop the spring onion. Mix the meat, breadcrumbs, spices and add the tomato and spring onion. Cook on medium fire for 5 till 10 minutes till cooked.

Take a tortilla and smear the oil on top. Turn the tortilla at sprinkle some cheese on the tortilla, followed by the minced meet, again cheese and a second tortilla with oil on top. Put the pile in a pan and cover it with a lit that is just a bit smaller than the tortilla and let it cook on low fire for 6 to 8 minutes. Turn around and cook the other side as well.

Cut the quesadilla in 4 pieces and serve with sour cream and cheese.

The Mexican Salad

Mexican salad

  • 2 servings
  • 5 – 10 minutes


  • 1 avocado
  • ½ red onion
  • 2 spring onions
  • 200g chickpeas
  • 200g corn
  • 2 tomatos
  • On top: cilantro, lime juice

INSTRUCTIONS: Cut the avocado, red onion and tomatoes and chop spring onions. Mix those ingredients with the corn and chickpeas. Mix, add some lime juice and put a few leaves of cilantro on top.



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