Grilled quesadillas with beef, beans, corn and guacamole

Name: Grilled quesadillas with beef, beans, corn and guacamole
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 6 Rumpsteaks (à ca. 120 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 red onions; 1 large bunch of spring onions; 3/4 425 ml can of vegetable corn; 3/4 425 ml can of kidney beans; 240 g Gouda cheese; 2 large avocados; 1 Shallot; 3 Garlic cloves; 1 chili pepper; 7-10 Tbsp Juice of 1/2 lime; 6 (à 25 cm Ø) Tortilla shop; 6 TABLESPOONS sour cream

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

6 Rumpsteaks (à ca. 120 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 red onions
1 large bunch of spring onions
3/4 425 ml can of vegetable corn
3/4 425 ml can of kidney beans
240 g Gouda cheese
2 large avocados
1 Shallot
3 Garlic cloves
1 chili pepper
7-10 Tbsp Juice of 1/2 lime
6 (à 25 cm Ø) Tortilla shop
6 TABLESPOONS sour cream

Directions

1
Season rump steaks with salt and pepper and grill them on the barbecue, turning them for about 3 minutes from both sides or at a core temperature of 52-54 ° C medium rare. Let the steaks cool down and cut them into strips
2
Peel onions and cut them into strips. Wash spring onions, shake dry, clean and cut into fine rings. Drain corn and kidney beans. Grate cheese roughly
3
Halve the avocados, remove the seeds, remove the flesh from the skin with a spoon and place in a bowl. Crush the flesh into a pulp with a fork. Peel and finely chop the shallot and garlic. Wash the chilli pepper, remove the core and cut into fine strips. Mix shallot, garlic and chili with avodado, season with lime juice, salt and pepper
4
Cover half of each tortilla cake with 1/6th of each of the rump steak strips, onions, spring onions, corn, kidney beans and grated cheese. Fold them up and grill them from both sides on the grill until the cheese has melted
5
Halve the tortilla cake, serve with guacamole and sour cream