Beef-Quesadillas with tomato salad

PREP TIME
1 2 mins

COOK TIME
38 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the dip, wash parsley, shake dry and chop the leaves finely. Peel the cucumber, halve lengthwise, remove seeds and dice finely. Mix parsley, cucumber, yoghurt and lemon peel. Season to taste with salt, pepper and cumin.

2. 2

   For the salad, wash the tomatoes and cut them into slices. Peel onion and cut into fine strips. For the marinade, mix 2 tsp. onion jam with 2 tbsp. vinegar. Fold in olive oil. Season to taste with salt and pepper.

3. 3

   For the quesadillas, grate the cheddar roughly. Clean the peppers, cut in half lengthwise, remove seeds, wash and chop finely. Heat 1 tablespoon of oil in a wide frying pan. Fry the chopped peppers in portions over high heat until crumbly. Season with salt and pepper and spread on half of the wheat tortillas. Sprinkle with cheddar and pepperoni. Sprinkle with 1⁄2 tbsp. onion jam, fold over the other half of the tortillas.

4. 4

   Briefly wipe out the meat pan and heat 2 tbsp. oil in it. Fry 2 quesadillas on each side for about 2 minutes until crispy. Fry the remaining quesadillas in the same oil. Cut into wide strips. Serve with tomato salad and dip.

5. 5

   For the onion jam peel 6 red onions and cut them into fine strips. Lightly caramelise 150 g brown sugar in a wide pot or pan. Add the onions and sauté briefly. Deglaze with 75 ml vinegar (e.g. balsamic vinegar). Season with salt and pepper and simmer for 8-12 minutes until the onions are soft. Immediately pour into hot rinsed twist-off glasses. Close the glasses, let them cool down. Great as an extra with grilled fish and meat. Keep refrigerated for approx. 2 months.