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Gas Mark 7, 220ºC, 425ºF
450g (1lb) Lean lamb mince
5mlsp (1tsp) Ground coriander
5mlsp (1tsp) Ground cumin
50g (2oz) Baby spinach leaves
2x15mlsp (2tbsp) Fresh parsley, chopped
100g (4oz) Feta cheese, crumbled
8 Flour tortillas
1-2 Green apples, cored and diced
Handful of fresh mint, chopped
15mlsp (1tbsp) Mild olive oil
15mlsp (1tbsp) Lime or lemon juice
2x 5 mlsp (2 tsp) Runny honey
Pre heat the oven. Heat a large non-stick frying pan and dry fry the lamb mince with the spices for 8-10 minutes. Once cooked remove from the heat and stir through the spinach and parsley.
Place 4 tortillas on a chopping board, cover with the cheese and then the lamb. Sandwich the remaining tortillas on top and transfer to lightly oiled baking sheets. Bake in the oven for 8-10 minutes until the tortillas are crispy and the filling is hot.
Meanwhile prepare the salsa:- mix together the chopped apple, mint, oil, citrus juice and honey.
Slice each quesadilla in half and serve immediately with the Apple and Mint Salsa.
Per portion: (299g)
Energy 2450kJ / 583cal
Fat 25g (of which saturates 11g)
Carbohydrate 61g (of which sugars 8g)
Accompany with a crisp green salad
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