← All recipes

🥗 Mince Quesadillas with Crisp Salad

553 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls young spinach leaves
• 100 g green olives (e.g. with cream cheese filling)
• 1 avocado
• 1 tbsp lemon juice
• 50 g yogurt
• 1 tbsp olive oil
• salt
• pepper (from the mill)
• sugar
• 8 tortilla wraps (soft flour tortillas)
• 100 g grated cheese (e.g. cheddar)

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Shock them immediately in a bowl of cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Halve the tomatoes and remove the seeds.
5. 5. Dice the tomato flesh into small cubes.
6. 6. Peel the garlic clove.
7. 7. Chop the garlic finely.
8. 8. Wash the spring onions.
9. 9. Trim the ends of the spring onions.
10. 10. Slice the spring onions into thin rings.
11. 11. Heat some oil in a hot pan.
12. 12. Fry the minced meat until crumbly.
13. 13. Add the chopped garlic.
14. 14. Fry the garlic for about 2 minutes.
15. 15. Add the diced tomatoes to the pan.
16. 16. Add the spring onion rings.
17. 17. Fry the vegetables for another 5 minutes.
18. 18. Roughly chop the coriander leaves.
19. 19. Stir the coriander into the meat mixture.
20. 20. Season the filling with salt and chili.
21. 21. Lightly brush a large pan with oil.
22. 22. Place one tortilla in the pan.
23. 23. Spread a quarter of the meat mixture on the tortilla.
24. 24. Sprinkle some cheese over the filling.
25. 25. Place a second tortilla on top.
26. 26. Fry the quesadilla until the bottom is golden brown.
27. 27. Continue frying until the cheese melts.
28. 28. Flip the quesadilla in the pan.
29. 29. Finish frying the other side.
30. 30. Repeat the process with the remaining tortillas.
31. 31. Keep finished quesadillas warm in the oven at 80 degrees Celsius (convection) if needed.
32. 32. Wash the spinach.
33. 33. Spin the spinach dry.
34. 34. Halve the olives.
35. 35. Cut the avocado in half.
36. 36. Remove the pit of the avocado.
37. 37. Dice the avocado flesh.
38. 38. Drizzle the avocado cubes with lemon juice.
39. 39. Mix yogurt with lemon juice, oil, salt, pepper, and sugar.
40. 40. Stir the sauce until smooth.
41. 41. Put all salad ingredients into a bowl.
42. 42. Toss the salad.
43. 43. Cut the quesadillas into pieces.
44. 44. Serve the quesadilla pieces on plates.
45. 45. Add the salad.
46. 46. Serve lemon wedges on the side.

Nutrition per serving

• kcal: 553
• Protein: 17 g · Fett/Fat: 27 g · Carbs: 58 g