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Lamb Quesadillas with Cheese and Rocket
In this recipe
AFRICAN SPICE TAKA TALA SAUCE & MARINADE
Preparation time: |
10 mins |
Cooking time: |
15 min |
Serves: |
24 pcs |
Ingredients
- 1 teaspoon oil
- 1 brown onion, diced
- 500g lamb mince
- ½ cup Beerenberg African Spice Taka Tala Sauce & Marinade
- ½ bunch coriander, roughly chopped
- Salt
- 8 tortillas
- 1½ cups grated cheese
- 3 handfuls rocket
- 1 cup plain yoghurt, to serve
Method:
Heat a large frypan over medium heat. Add the oil and onion and cook for 3 minutes, or until softened. Increase the heat to high and add the lamb mince. Cook for 5 minutes whilst breaking up the mince. Add the Beerenberg African Spice Taka Tala Sauce & Marinade, coriander, and a big pinch of salt. Mix to coat the lamb and cook for another 5 minutes, before turning off the heat.
Place four of the tortillas onto a clean workbench. Divide the lamb between the breads and spread into an even layer. Sprinkle with cheese and rocket, and top with the remaining tortillas.
Heat a flat sandwich press machine, or a large frypan over medium heat. Toast each quesadilla for 3 minutes, or until golden. Cut each quesadilla into 6 wedges and serve with a side of yoghurt.
© 2020 Beerenberg Pty Ltd. All rights reserved.
© 2020 Beerenberg Pty Ltd. All rights reserved.