Quesadillas with Ground Filling and Salad
Quesadillas with ground filling and salad is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
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 grinder)
- sugar
- 8 soft flour tortillas
- 100 g shredded cheddar cheese
Instructions
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1.
Blanch the tomatoes, shock them in cold water, peel, quarter, seed and dice finely. Peel and finely chop the garlic. Wash, trim and slice the scallions diagonally into rings.
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2.
Brown the ground meat in a hot pan with oil until crumbly. Add the garlic and cook for about 2 more minutes. Add the tomatoes and scallions and cook for about 5 minutes until done. Stir in the coriander leaves and season with salt and chili to taste.
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3.
Lightly oil a large skillet and place one tortilla on it. Sprinkle 1/4 of the meat filling and some cheese over it, then top with another tortilla. Cook briefly until the tortilla turns golden brown and the cheese begins to melt. Flip and finish cooking the other side.
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4.
Prepare the remaining quesadillas in the same way. Keep the finished flatbreads warm in an oven at 80 °C (fan) if desired.
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5.
For the salad, wash the spinach and spin dry. Halve the olives. Cut the avocado into halves, remove the pit, dice the flesh and drizzle with a little lemon juice. Whisk the yogurt with the remaining lemon juice, olive oil, salt, pepper, and sugar to make a dressing. Combine all ingredients in a bowl.
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6.
Cut the quesadillas into pieces and serve them on a plate with the salad. Offer lemon wedges on the side.
