Quesadilla with minced meat and spinach
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This quesadilla is incredibly easy to make and makes a great breakfast, light dinner, or snack. Besides its main ingredient—lots of cheese—the filling also includes chorizo and vegetables, which add healthy fiber. It's made with Mexican chorizo, a raw sausage infused with the spices typical of Mexican cuisine. Simply peel off the casing, and you'll have a flavorful filling that you simply sauté with vegetables and top the quesadilla. Serve the finished quesadillas immediately to fully enjoy the gooey cheese and crispy tortilla.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. olive oil
- 220 g raw Mexican chorizo sausage
- 1 medium red bell pepper, cut into 1cm pieces.
- 3 cups fresh spinach
- 8 wheat tortillas (about 18 cm in diameter)
- 220 g of grated Mexican cheese mix
- 1 tbsp. butter
- Salsa, for serving
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Cooking the dish according to the recipe:
- In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Reduce the heat to medium and add the bell pepper. Cook, stirring, until slightly softened, about 3 minutes. Add the spinach and stir until wilted. Let cool slightly.
- Place 4 tortillas on a work surface and sprinkle with half the cheese (about 1/4 cup per tortilla). Spread the meat mixture evenly, then sprinkle with the remaining cheese. Top with the remaining tortillas.
- Wipe out the skillet and melt the butter over medium-high heat. Carefully transfer 2 quesadillas to the skillet and cook, turning once, until golden brown, about 3 minutes per side; transfer to a cutting board. Cook the remaining 2 quesadillas. Cut each into 4 wedges and serve with salsa.
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