Breakfast Barbecue Quesadillas

6.1.13



Just got back from our holiday at Waiheke where we cooked all of our meals on the barbecue. One of the most successful was this breakfast of left-over Slow-Cooked Mexican Beef used to make quesadillas - the perfect breakfast for hungry 15 and 17-year old boys! I had made the beef a few night's before for New Year's Eve (along with Guacamole, Corn and Prawn Fritters, Cheesy Corn and Polenta, Lime Coleslaw and tortillas). You could easily substitute shredded chicken, re-fried beans or left-over pulled pork in the tortillas - even grilled bacon and a fried egg!


    4 tablespoons olive oil
    2kg stewing beaf such as chuck or blade steak, cut into 3cm chunks
    sea salt and ground black pepper
    2 brown onions, chopped
    4 cloves garlic, crushed
    2 teaspoons sweet smoked paprika
    2 teaspoons ground cumin
    2 tablespoons Chipotle chilli sauce
    1 red chilli, seeded and finely chopped
    1/3 cup (45g) brown sugar
    1 tablespoon tomato paste
    3 x 400g cans chopped tomatoes
    1 x can red kidney beans, drained
    1 cups (500ml) beef stock


Heat 2 tablespoons oil in a big, heavy-based pot over medium-high heat. Season the chopped beef with salt and pepper and cook, in batches, for 2 minutes each side or until browned. Put to beef to one side and heat the remaining oil in the pan, add the onions and garlic and cook over a low heat for 5 minutes or until softened. Add the paprika, cumin, Chipotle sauce, red chill and stir in. Return the beef to the pan with the brown sugar, tomatoes, beans and stock, and bring to a gentle boil. Reduce heat to very low and cover with a tight-fitting lid, and cook for 3 hours, remove the lid and cook a further 1/2 - 1 hour so that some of the liquid is evaporated (reduced). If you find the beef too liquidy, add 2 teaspoons cornflour mixed with 1 tablespoon water, stir through and heat until thickened. Serves 8
The Slow-Cooked Mexican Beef can be served in buns as a spiced up version of a Sloppy Joe, in sliders, or in tortillas - and the left-overs used for these Breakfast Barbecue Quesadillas:

8 tortillas
Left-over Mexican Beef
Rice Bran or other spray oil
1 1/4 cups grated mozzarella or edam cheese
optional - diced tomato and chopped avocado

Heat a frying pan on the barbecue (or use the hotplate). Spray one tortilla with oil and lay oil-side-down in the pan. Top with 1/2- 2/3 cup Slow-Cooked Mexican Beef then sprinkle over 1/3 cup cheese. Put another tortilla on top, spray with oil and after a minute, when the bottom is crispy, flip with an egg slice to cook the other side. Cut into wedges and serve immediately to hungry boys! (optional accompaniments tomato and avocado)



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