Beef Quesadilla with coriander salsa
A Quesadilla is a great way to use left overs and can easily be tailored to your tastes. We used thin strips of steak but mince or left-over roast (beef or lamb) all work well.
- Cooked steak
- Tortillas (we used Farrah’s)
- Refried beans
- Grated cheese
- Chargrilled veg
Spread one tortilla with some refried beans, top with steak and veg. Sprinkle over cheese and top with another tortilla. Grill in a sandwich press or on the hot plate on your BBQ.
When golden and crispy, cut into wedges and serve with Coriander Pesto.
- 1 cup fresh coriander
- 4 cloves garlic, peeled
- 1 spring onion
- 2 small tomatoes, chopped
- 2 jalapenos*
- Juice of a lime
- 2-3 tbsps olive oil
Place all the ingredients in a blender and blend until smooth. Store in an airtight jar in the fridge for up to a week.
*You will find Jalapenos in a jar at the supermarkets Mexican section.