Serve the quesadillas sliced in half or quarters with a side of fresh salsa and zesty guacamole.
Spicy Rib Burger Quesadillas with Guacamole & Salsa
Ingredients
- 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.
Method
- 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
View more
Eskort Crumbed Pork Schnitzels with Creamy Potato Mash and Mushroom Sauce with Sifo the cooking husband
Croque Madame with Ham
School lunch for a week on a budget (R100)
ULTIMATE KOTA
BACON, LETTUCE & TOMATO PASTA SALAD
Lettuce Wrapped Burger
