Chopped quesadillas with avocado

Name: Chopped quesadillas with avocado
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 500 g minced beef; 7-10 Tbsp salt, pepper; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) cherry tomatoes; 1 can(s) (425 ml) Kidney beans; 50 g Jalapeños in Rings (Glass); 150 g medieval Gouda; 2 ripe avocados; 2 TEASPOONS Lemon juice; 250 g Schmand; 1 pack of Wheat tortillas (8 pieces; approx. 18 cm Ø); baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
500 g minced beef
7-10 Tbsp salt, pepper
1 TABLESPOON Tomato paste
1 can(s) (425 ml) cherry tomatoes
1 can(s) (425 ml) Kidney beans
50 g Jalapeños in Rings (Glass)
150 g medieval Gouda
2 ripe avocados
2 TEASPOONS Lemon juice
250 g Schmand
1 pack of Wheat tortillas (8 pieces; approx. 18 cm Ø)
baking paper

Directions

1
Peel onion and garlic and chop both finely.
2
Heat 1 tablespoon of oil in a frying pan. Fry the minced meat in it until crumbly. Fry garlic and onion. Season with salt and pepper. Stir in tomato paste. Add 100 ml water and cherry tomatoes with the juice. Bring to the boil and simmer for about 10 minutes, stirring frequently.
3
Rinse and drain the beans. Drain the jalapeños. Stir the beans and jalapeños into the chopped chili and bring to the boil briefly. Season to taste with salt. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
4
Line baking tray with baking paper. Grate cheese. Halve avocados and remove stone. Remove the flesh from the skin and cut crosswise into slices. Sprinkle with lemon juice. Stir sour cream.
5
Place 4 tortillas staggered on the tray. Spread with half the sour cream. Spread the chili on top and cover with the avocados. Put 1 tortilla on each. Spread with the remaining sour cream and sprinkle with cheese.
6
Bake in a hot oven for 15-20 minutes.