Spicy Rib Burger Quesadillas with Guacamole & Salsa

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  • 500 g Eskort Marinated Rib Burgers
  • 8 wraps
  • 1 red onion, sliced
  • 2 garlic cloves, chopped
  • 1 green chilli, chopped
  • 1 red pepper, charred and sliced
  • 125 ml (½ cup) feta
  • 125 ml (½ cup) white cheddar
  • 250 ml (1 cup) fresh coriander, torn
  • 2 avocados, peeled and pitted
  • 5 ml (1 tsp) black pepper
  • 5 ml (1 tsp) salt
  • Juice from one lemon
  • Allergens:
  • This recipe contains wheat (gluten), soya (soy) and dairy (lactose).
  • Substitutions:
  • Eskort Rib Burgers (potential traces of soy and gluten): Use strips of smoked pork neck steak.
  • Wraps (gluten): Use gluten-free wraps.
  • Feta (lactose): Use vegan feta.
  • White Cheddar (lactose): Use lactose-free cheddar flavoured cheese.


  • Spicy Toasted Quesadillas
  • Preheat the oven to 200°C.
  • Place the rib burgers on a lightly greased baking tray.
  • Bake for 12 minutes, basting and turning frequently.
  • Remove from the oven and thinly slice the rib burgers.
  • On 4 wraps, place rib burger strips, garlic, green chilli, feta, white cheddar and half of the red onion slices.
  • Close with the other 4 wraps.
  • Heat a frying pan over moderate heat and carefully toast the quesadillas on each side.
  • Salsa
  • Add the pepper slices, coriander and the rest of the red onion into a small bowl.
  • Season with salt and pepper, then add half the lemon juice and mix well.
  • Guacamole
  • Slice the avocados into cubes and add to a bowl.
  • Add lemon juice and mash until smooth.


Serve the quesadillas sliced in half or quarters with a side of fresh salsa and zesty guacamole.