Double 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.
The quantities provided above are averages only.
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
2 packet
slow-cooked beef brisket
1 packet
tomato paste
1 sachet
All-American spice blend
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
snacking tomatoes
1 tin
corn kernels
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains Milk;)
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.
TIP: Cook in batches if your pan is getting crowded.
• 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 tortillas 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 to taste.
• 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, a drizzle of the 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!