Super easy and super cheesy! These oven-baked tortilla pockets of yum are overflowing with caramelised onion, jalapeño slices, sour cream, grated mozzarella & cheddar, sun-dried tomatoes, and juicy beef schnitzel. Each bite will give you a mouthful of incredible flavour, in addition to an epic cheese pull!
Beef & Jalapeño Popper-style Quesadilla
Beef & Jalapeño Popper-style Quesadilla
with sour cream & sun-dried tomatoes
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Avocado Hummus
- Beef
- Free-Range Beef Schnitzel (without crumb)
- Grated Mozzarella & Cheddar Cheese
- NOMU Mexican Spice Blend
- Onion
- Onions
- Sliced Pickled Jalapeños
- Sour Cream
- Sun-Dried Tomatoes
- Wheat Flour Tortilla
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Tinfoil
- Sugar/Sweetener/Honey
- Paper Towel
GOLDEN ONIONS
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft and caramelised, 8-10 minutes (shifting occasionally). In the final 5 minutes, add ½ the NOMU spice blend, a sweetener, and seasoning.
SIZZLING SCHNITTY
While the onion is caramelising, place another pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the remaining NOMU spice blend. Remove from the pan and season.
IS THAT THE QUES?
Line a baking tray with tinfoil and lightly drizzle with oil. Place the tortillas on the tray and smear each tortilla with the sour cream. Top 1 of the tortillas with the caramelised onions, the schnitzel slices, the chopped jalapeños (to taste), the chopped sun-dried tomatoes, and the grated cheese. Sandwich the loaded tortilla with the remaining tortilla. Bake until the cheese is melted, 4-5 minutes. Remove from the oven and cut the quesadilla into 4 triangles.
SAY “CHEESE!”
Arrange the cheesy quesadilla triangles on a plate and garnish with any remaining jalapeño (to taste). Serve the avo hummus on the side for dipping. Tuck in, Chef!
Onion - 1
NOMU Mexican Spice Blend - 5ml
Free-range Beef Schnitzel (without crumb) - 150g
Wheat Flour Tortilla - 1
Sour Cream - 30ml
Sliced Pickled Jalapeños - 20g
Sun-dried Tomatoes - 20g
Grated Mozzarella & Cheddar Cheese - 40g
Avocado Hummus - 50ml
GOLDEN ONIONS
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft and caramelised, 8-10 minutes (shifting occasionally). In the final 5 minutes, add ½ the NOMU spice blend, a sweetener, and seasoning.
SIZZLING SCHNITTY
While the onion is caramelising, place another pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the remaining NOMU spice blend. Remove from the pan and season.
IS THAT THE QUES?
Line a baking tray with tinfoil and lightly drizzle with oil. Place the tortillas on the tray and smear each tortilla with the sour cream. Top 2 of the tortillas with the caramelised onions, the schnitzel slices, the chopped jalapeños (to taste), the chopped sun-dried tomatoes, and the grated cheese. Sandwich the loaded tortillas with the remaining tortillas. Bake until the cheese is melted, 4-5 minutes. Remove from the oven and cut the quesadillas into triangles.
SAY “CHEESE!”
Arrange the cheesy quesadilla triangles on a plate and garnish with any remaining jalapeño (to taste). Serve the avo hummus on the side for dipping. Tuck in, Chef!
Onion - 1
NOMU Mexican Spice Blend - 10ml
Free-range Beef Schnitzel (without crumb) - 300g
Wheat Flour Tortillas - 1
Sour Cream - 60ml
Sliced Pickled Jalapeños - 40g
Sun-dried Tomatoes - 40g
Grated Mozzarella & Cheddar Cheese - 80g
Avocado Hummus - 100ml
GOLDEN ONIONS
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft and caramelised, 10-12 minutes (shifting occasionally). In the final 5 minutes, add ½ the NOMU spice blend, a sweetener, and seasoning.
SIZZLING SCHNITTY
While the onion is caramelising, place another pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the remaining NOMU spice blend. Remove from the pan and season. You may need to do this step in batches.
IS THAT THE QUES?
Line a baking tray with tinfoil and lightly drizzle with oil. Place the tortillas on the tray and smear each tortilla with the sour cream. Top 3 of the tortillas with the caramelised onions, the schnitzel slices, the chopped jalapeños (to taste), the chopped sun-dried tomatoes, and the grated cheese. Sandwich the loaded tortillas with the remaining tortillas. Bake until the cheese is melted, 4-5 minutes. Remove from the oven and cut the quesadillas into triangles.
SAY “CHEESE!”
Arrange the cheesy quesadilla triangles on a plate and garnish with any remaining jalapeño (to taste). Serve the avo hummus on the side for dipping. Tuck in, Chef!
Onions - 2
NOMU Mexican Spice Blend - 15ml
Free-range Beef Schnitzel (without crumb) - 450g
Wheat Flour Tortillas - 1
Sour Cream - 90ml
Sliced Pickled Jalapeños - 60g
Sun-dried Tomatoes - 60g
Grated Mozzarella & Cheddar Cheese - 120g
Avocado Hummus - 150ml
GOLDEN ONIONS
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft and caramelised, 10-12 minutes (shifting occasionally). In the final 5 minutes, add ½ the NOMU spice blend, a sweetener, and seasoning.
SIZZLING SCHNITTY
While the onion is caramelising, place another pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the remaining NOMU spice blend. Remove from the pan and season. You may need to do this step in batches.
IS THAT THE QUES?
Line a baking tray with tinfoil and lightly drizzle with oil. Place the tortillas on the tray and smear each tortilla with the sour cream. Top 4 of the tortillas with the caramelised onions, the schnitzel slices, the chopped jalapeños (to taste), the chopped sun-dried tomatoes, and the grated cheese. Sandwich the loaded tortillas with the remaining tortillas. Bake until the cheese is melted, 4-5 minutes. Remove from the oven and cut the quesadillas into triangles.
SAY “CHEESE!”
Arrange the cheesy quesadilla triangles on a plate and garnish with any remaining jalapeño (to taste). Serve the avo hummus on the side for dipping. Tuck in, Chef!
Onions - 2
NOMU Mexican Spice Blend - 20ml
Free-range Beef Schnitzel (without crumb) - 600g
Wheat Flour Tortillas - 1
Sour Cream - 125ml
Sliced Pickled Jalapeños - 80g
Sun-dried Tomatoes - 80g
Grated Mozzarella & Cheddar Cheese - 160g
Avocado Hummus - 200ml
Woolies Products in this dish
