What are the main ingredients in Cheesy Ostrich Quesadilla?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Cheesy Ostrich Quesadilla?

Calories: 1135, Carbs: 93 grams, Fat: grams, Protein: 54.9 grams, Sugar: 15.2 grams, Salt: 1346 grams

How do I prepare Cheesy Ostrich Quesadilla?

START THE ASSEMBLY LINE: Smear each tortilla with the sour cream. Top 2 of the tortillas with the corn & mince mixture, the chopped jalapeños (to taste), and the grated cheese. Sandwich each loaded tortilla with the remaining tortillas. TOASTY TRIANGLES: Place the quesadilla in a clean pan or grill pan over medium heat. Fry until golden, 1-2 minutes. Cover the pan with a chopping board or a plate. Flip the pan quickly so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan so the untoasted side is on the base of the pan. Toast until the cheese is melted, 1-2 minutes. Remove from the pan and cut into triangles. Repeat with the remaining quesadillas. TIME TO DINE!: Arrange the cheesy quesadilla triangles on a plate and garnish with any remaining jalapeño. Serve with the guacamole on the side for dunking. Enjoy! GUAC GUAC GO: Halve the avocado and remove the pip. Scoop the avocado flesh into a bowl and mash with a fork. Mix through the diced tomato, the lime juice, and seasoning. MINCE MIX: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the corn until golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (shifting occasionally). In the final minute, add the NOMU spice blend and seasoning. Remove from the heat and cover.

What should be prepared from my kitchen to make Cheesy Ostrich Quesadilla?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Cheesy Ostrich Quesadilla

Caramelised ostrich mince, layered with corn and silky onion, is loaded onto a sour cream base inside a tortilla, then topped with chopped jalapeño and grated cheese. These stuffed tortillas are then pan roasted until golden. Sided with a zesty and fresh guacamole. It’s time for a mouthwatering Mexican meal with a South African twist, Chef!

Cheesy Ostrich Quesadilla

with corn, pickled jalapeño & homemade guacamole

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Corn
Free-range Ostrich Mince
Grated Mozzarella & Cheddar Cheese
Lime Juice
NOMU Mexican Spice Blend
Onion
Onions
Ostrich
Sliced Pickled Jalapeños
Sour Cream
Tomato
Tomatoes
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

MINCE MIX
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the corn until golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (shifting occasionally). In the final minute, add the NOMU spice blend and seasoning. Remove from the heat and cover.
START THE ASSEMBLY LINE
Smear each tortilla with the sour cream. Top 1 of the tortillas with the corn & mince mixture, the chopped jalapeños (to taste), and the grated cheese. Sandwich the loaded tortilla with the remaining tortilla.
TOASTY TRIANGLES
Place the quesadilla in a clean pan or grill pan over medium heat. Fry until golden, 1-2 minutes. Cover the pan with a chopping board or a plate. Flip the pan quickly so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan so the untoasted side is on the base of the pan. Toast until the cheese is melted, 1-2 minutes. Remove from the pan and cut into triangles.
GUAC GUAC GO
Halve the avocado and set aside one of the halves for another meal. Scoop the avocado flesh into a bowl and mash with a fork. Mix through the diced tomato, the lime juice, and seasoning.
TIME TO DINE!
Arrange the cheesy quesadilla triangles on a plate and garnish with any remaining jalapeño. Serve with the guacamole on the side for dunking. Enjoy!

Onion - 1
Corn - 50g
Free-range Ostrich Mince - 150g
NOMU Mexican Spice Blend - 7,5ml
Wheat Flour Tortillas - 2
Sour Cream - 30ml
Sliced Pickled Jalapeños - 10g
Grated Mozzarella & Cheddar Cheese - 40g
Avocado - 1
Tomato - 1
Lime Juice - 10ml

Download the Recipe

Serves 2

MINCE MIX
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the corn until golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (shifting occasionally). In the final minute, add the NOMU spice blend and seasoning. Remove from the heat and cover.
START THE ASSEMBLY LINE
Smear each tortilla with the sour cream. Top 2 of the tortillas with the corn & mince mixture, the chopped jalapeños (to taste), and the grated cheese. Sandwich each loaded tortilla with the remaining tortillas.
TOASTY TRIANGLES
Place the quesadilla in a clean pan or grill pan over medium heat. Fry until golden, 1-2 minutes. Cover the pan with a chopping board or a plate. Flip the pan quickly so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan so the untoasted side is on the base of the pan. Toast until the cheese is melted, 1-2 minutes. Remove from the pan and cut into triangles. Repeat with the remaining quesadillas.
GUAC GUAC GO
Halve the avocado and remove the pip. Scoop the avocado flesh into a bowl and mash with a fork. Mix through the diced tomato, the lime juice, and seasoning.
TIME TO DINE!
Arrange the cheesy quesadilla triangles on a plate and garnish with any remaining jalapeño. Serve with the guacamole on the side for dunking. Enjoy!

Onion - 1
Corn - 100g
Free-range Ostrich Mince - 300g
NOMU Mexican Spice Blend - 15ml
Wheat Flour Tortillas - 4
Sour Cream - 60ml
Sliced Pickled Jalapeños - 20g
Grated Mozzarella & Cheddar Cheese - 80g
Avocado - 1
Tomato - 1
Lime Juice - 20ml

Download the Recipe

Serves 3

MINCE MIX
Place a large pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the corn until golden, 5-6 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (shifting occasionally). In the final minute, add the NOMU spice blend and seasoning. Remove from the heat and cover.
START THE ASSEMBLY LINE
Smear each tortilla with the sour cream. Top 3 of the tortillas with the corn & mince mixture, the chopped jalapeños (to taste), and the grated cheese. Sandwich each loaded tortilla with the remaining tortillas.
TOASTY TRIANGLES
Place the quesadilla in a clean pan or grill pan over medium heat. Fry until golden, 1-2 minutes. Cover the pan with a chopping board or a plate. Flip the pan quickly so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan so the untoasted side is on the base of the pan. Toast until the cheese is melted, 1-2 minutes. Remove from the pan and cut into triangles. Repeat with the remaining quesadillas.
GUAC GUAC GO
Halve the avocados and set aside one of the halves for another meal. Scoop the avocado flesh into a bowl and mash with a fork. Mix through the diced tomato, the lime juice, and seasoning.
TIME TO DINE!
Arrange the cheesy quesadilla triangles on a plate and garnish with any remaining jalapeño. Serve with the guacamole on the side for dunking. Enjoy!

Onions - 2
Corn - 150g
Free-range Ostrich Mince - 450g
NOMU Mexican Spice Blend - 22,5ml
Wheat Flour Tortillas - 6
Sour Cream - 90ml
Sliced Pickled Jalapeños - 30g
Grated Mozzarella & Cheddar Cheese - 120g
Avocados - 2
Tomatoes - 2
Lime Juice - 30ml

Download the Recipe

Serves 4

MINCE MIX
Place a large pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion and the corn until golden, 5-6 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (shifting occasionally). In the final minute, add the NOMU spice blend and seasoning. Remove from the heat and cover.
START THE ASSEMBLY LINE
Smear each tortilla with the sour cream. Top 4 of the tortillas with the corn & mince mixture, the chopped jalapeños (to taste), and the grated cheese. Sandwich each loaded tortilla with the remaining tortillas.
TOASTY TRIANGLES
Place the quesadilla in a clean pan or grill pan over medium heat. Fry until golden, 1-2 minutes. Cover the pan with a chopping board or a plate. Flip the pan quickly so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan so the untoasted side is on the base of the pan. Toast until the cheese is melted, 1-2 minutes. Remove from the pan and cut into triangles. Repeat with the remaining quesadillas.
GUAC GUAC GO
Halve the avocados and remove the pips. Scoop the avocado flesh into a bowl and mash with a fork. Mix through the diced tomato, the lime juice, and seasoning.
TIME TO DINE!
Arrange the cheesy quesadilla triangles on a plate and garnish with any remaining jalapeño. Serve with the guacamole on the side for dunking. Enjoy!