All-American Beef Brisket Quesadillas
with Corn & Tomato Salsa
We've upgraded your average quesadillas to hold a super premium and super delicious protein in its golden pouches; American slow-cooked beef brisket! Paired with an easy corn and tomato salsa, you'll have flavour packed into every bite.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
½
brown onion
1 packet
slow-cooked beef brisket
1 sachet
All-American spice blend
1 packet
tomato paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 punnet
Snacking Tomatoes
1 tin
corn kernels
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. • Thinly slice brown onion (see ingredients). • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and onion, stirring, until tender, 2-3 minutes. Add tomato paste and All-American spice blend and cook until fragrant, 1 minute. • Add shredded beef and the water and cook, stirring, until slightly thickened, 4-5 minutes. • Remove from heat, then stir through the butter and season with salt and pepper.
TIP: Add a splash of water if the sauce looks dry.
• Arrange mini flourtortillas over a lined oven tray. Divide beef mixture among tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down with a spatula. Brush or spray tortillas with a drizzle of olive oil and season.
• Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese back into quesadillas. TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
• Meanwhile, halve snacking tomatoes. • Drain corn kernels. • In a medium bowl, combine snacking tomatoes, corn kernels and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide All-American beef brisket quesadillas between plates. • Top with corn and tomato salsa to serve. Enjoy!