Chilli Con Carne With Cheese Quesadilla Triangles

Name: Chilli Con Carne With Cheese Quesadilla Triangles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 kg beef chuck steak, trimmed of fat, cut into 2cm pieces; 1 brown onion, chopped; 2 garlic cloves, diced; 1 red capsicum, diced; 3 teaspoons Mexican chili powder; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 teaspoon paprika; 800 g diced tomatoes; 3 tablespoons tomato paste; 1 cup water; 420 g canned red kidney beans, rinsed, drained; 1/2 cup fresh coriander leaves, chopped; 4 flour tortillas; 1 cup tasty cheese; 1 avocado, diced; sour cream, to serve

Servings: persons

3 tablespoons olive oil
1 kg beef chuck steak, trimmed of fat, cut into 2cm pieces
1 brown onion, chopped
2 garlic cloves, diced
1 red capsicum, diced
3 teaspoons Mexican chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon paprika
800 g diced tomatoes
3 tablespoons tomato paste
1 cup water
420 g canned red kidney beans, rinsed, drained
1/2 cup fresh coriander leaves, chopped
4 flour tortillas
1 cup tasty cheese
1 avocado, diced
sour cream, to serve

1
Heat 2 tbs of the oil in a pan over medium-high heat. Add the beef, onion, garlic and capsicum and cook, stirring until beef has browned.
2
Add 2 tsp mexican chili powder,cumin, oregano and paprika and saute for 2 minutes or until fragrant.
3
Add the diced tomato, tomato paste, water and kidney beans. Bring to the boil.
4
Reduce heat to low and cook, covered, for 20 minutes.
5
Meanwhile to make the quesadillas, sprinkle half the cheese and half of the remaining 1 tsp of Mexican chili powder over one tortilla. Cover with another tortilla.
6
Heat remaining 1 tbs of oil in a pan. Place quesadilla in pan and fry for 2 minutes each side or until cheese has melted. Remove from pan and slice into 8 triangles as you would cut a pizza. repeat with remaining tortillas, cheese and mexican chili powder.
7
Uncover pan with chilli con carne, remove from heat, stir in coriander and season with salt and pepper. Divide chilli con carne among serving bowls and top with avocado and sour cream. Serve with quesadilla triangles and enjoy!

1530

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 kg beef chuck steak, trimmed of fat, cut into 2cm pieces, 1 brown onion, chopped, 2 garlic cloves, diced, and more.

Yes, Chilli Con Carne With Cheese Quesadilla Triangles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!