We have created the perfect fusion of this classic Mexican dish - with a Louisiana and Americana twist & British cheese. Great for dinner or to share during the big game!
Sour Cream Burger Sauce Dip:
4 tbsp mayonnaise
2 tbsp ketchup
2 tsp yellow mustard
2 tsp pickle Juice (from jar)
1/2 tsp onion salt
1/2 tsp sugar
4 tbsp sour cream (or to liking)
Blackening spice:
1/2 tbsp fresh ground pepper
1.4 tsp paprika
2 tsp onion salt
2 tsp ground cumin
1 tsp garlic powder
1 tsp Italian herbs
1/2 tsp fine sea salt
1 tsp cayenne (optional)
Quesadilla:
750g 5% mince steak
8 rasher thick cut smoked bacon
1 red onion diced
8 to 16 pickle slices cut into 1 inch chunck
250g Blue Cheshire (or Shropshire Blue)
250g Dorset Blue Vinny (or Stilton)
2 tbsp blackening spice
1 tbsp oil
8 to 16 corn tortilla (or wheat and corn)
Make your Sour Cream Burger Sauce Dip by adding the first six ingredients together and whisking with a fork then fold in your sour cream 1 tbsp at a time to your likening. Double the recipe if making thinner quesadillas for larger groups. Chill until ready to use.
Cook off your bacon in a pre heated oven to your desired crispness. We like it just crispy around the edges for the quesadilla
Make your Blackening seasoning by adding all the ingredients and mixing with a fork. This is a great spice mix for fish and burgers so if you want quadruple the recipe and keep in a spice jar so you always have on hand!
Dice your red onion and add it to a preheated deep pan with oil. Cook until translucent and just tender.
Add your minced steak and blackening seasoning, mix through the spice and then brown the meat.
Once the minced steak is cooked carefully drain off any excess fat. Chop your cooked bacon into 1cm slices and add to steak. Add your shredded Cheshire Blue and mix until melted then take of heat.
Preheat another non stick frying pan and place one tortilla in the pan. Layer crumbled Dorset Blue Vinny on top of tortilla then add a layer of the steak mixture. Top with slices of pickles then put another tortilla on top.
Cook until the bottom tortilla is brown and crispy, be careful not to burn. Then flip over and press the tortilla on to each other and cook the other side until crispy.
Keep you finished quesadilla in a warm oven while your make each one or make all ahead of time and let cool then re heat in an oven just before serving.
Cut your quesadillas into triangles and serve with your Sour Cream Burger Sauce Dip!
Sour Cream Burger Sauce Dip:
4 tbsp mayonnaise
2 tbsp ketchup
2 tsp yellow mustard
2 tsp pickle Juice (from jar)
1/2 tsp onion salt
1/2 tsp sugar
4 tbsp sour cream (or to liking)
Blackening spice:
1/2 tbsp fresh ground pepper
1.4 tsp paprika
2 tsp onion salt
2 tsp ground cumin
1 tsp garlic powder
1 tsp Italian herbs
1/2 tsp fine sea salt
1 tsp cayenne (optional)
Quesadilla:
750g 5% mince steak
8 rasher thick cut smoked bacon
1 red onion diced
8 to 16 pickle slices cut into 1 inch chunck
250g Blue Cheshire (or Shropshire Blue)
250g Dorset Blue Vinny (or Stilton)
2 tbsp blackening spice
1 tbsp oil
8 to 16 corn tortilla (or wheat and corn)
Make your Sour Cream Burger Sauce Dip by adding the first six ingredients together and whisking with a fork then fold in your sour cream 1 tbsp at a time to your likening. Double the recipe if making thinner quesadillas for larger groups. Chill until ready to use.
Cook off your bacon in a pre heated oven to your desired crispness. We like it just crispy around the edges for the quesadilla
Make your Blackening seasoning by adding all the ingredients and mixing with a fork. This is a great spice mix for fish and burgers so if you want quadruple the recipe and keep in a spice jar so you always have on hand!
Dice your red onion and add it to a preheated deep pan with oil. Cook until translucent and just tender.
Add your minced steak and blackening seasoning, mix through the spice and then brown the meat.
Once the minced steak is cooked carefully drain off any excess fat. Chop your cooked bacon into 1cm slices and add to steak. Add your shredded Cheshire Blue and mix until melted then take of heat.
Preheat another non stick frying pan and place one tortilla in the pan. Layer crumbled Dorset Blue Vinny on top of tortilla then add a layer of the steak mixture. Top with slices of pickles then put another tortilla on top.
Cook until the bottom tortilla is brown and crispy, be careful not to burn. Then flip over and press the tortilla on to each other and cook the other side until crispy.
Keep you finished quesadilla in a warm oven while your make each one or make all ahead of time and let cool then re heat in an oven just before serving.
Cut your quesadillas into triangles and serve with your Sour Cream Burger Sauce Dip!
Farm for City Children
