What are the main ingredients in Cheesy Ostrich Quesadilla & Guacamole?

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

What is the nutritional information of Cheesy Ostrich Quesadilla & Guacamole?

Calories: 1071, Carbs: 83 grams, Fat: grams, Protein: 54.4 grams, Sugar: 15 grams, Salt: 1937 grams

How do I prepare Cheesy Ostrich Quesadilla & Guacamole?

YAY FOR YUMMINESS: Arrange the cheesy quesadilla triangles on a plate and garnish with any remaining jalapeño. Side with the tomato & coriander salsa for freshness and the guacamole for dunking. Enjoy! CAN’T TOP THIS: While the mince is cooking, smear each tortilla with the sour cream. Top 2 of the tortillas with the mince mixture, the diced pepper, the drained jalapeños (to taste), and the cheese. Sandwich the loaded tortillas with the remaining tortillas. In a bowl, combine the diced tomato, the chopped coriander, a drizzle of olive oil, and seasoning. QUICK QUESADILLA: 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. MEXICAN MINCE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final minutes, add the NOMU rub & onion flakes.

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

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

Cheesy Ostrich Quesadilla & Guacamole

It’s Mzansi meets Mexico, Chef! Browned ostrich mince is spiced with NOMU Mexican rub, which then becomes one of the layers in your quesadilla. Together with sour cream, jalapeño, bell pepper & cheese, these loaded tortilla triangles are sided with a fresh salsa and a creamy guacamole for the perfect night in.

Cheesy Ostrich Quesadilla & Guacamole

with sour cream & jalapeños

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Bell Peppers
Free-range Ostrich Mince
Fresh Coriander
Grated Mozzarella & Cheddar Cheese
Guacamole
NOMU Rub & Onion Flakes
Ostrich
Sliced Pickled Jalapeños
Sour Cream
Tomato
Tomatoes
Wheat Flour Tortillas

From your kitchen:

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

Photo of Cheesy Ostrich Quesadilla & Guacamole

Serves 1

MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). In the final minutes, add the NOMU rub & onion flakes.
CAN’T TOP THIS
While the mince is cooking, smear each tortilla with the sour cream. Top 1 of the tortillas with the mince mixture, the diced pepper, the drained jalapeños (to taste), and the cheese. Sandwich the loaded tortilla with the remaining tortilla. In a bowl, combine the diced tomato, the chopped coriander, a drizzle of olive oil, and seasoning.
QUICK QUESADILLA
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.
YAY FOR YUMMINESS
Arrange the cheesy quesadilla triangles on a plate and garnish with any remaining jalapeño. Side with the tomato & coriander salsa for freshness and the guacamole for dunking. Enjoy!

Free-range Ostrich Mince - 150g
NOMU Rub & Onion Flakes - 25ml
Wheat Flour Tortillas - 2
Sour Cream - 30ml
Bell Pepper - 1
Sliced Pickled Jalapeños - 10g
Grated Mozzarella & Cheddar Cheese - 40g
Tomato - 1
Fresh Coriander - 3g
Guacamole - 1 unit

Download the Recipe

Serves 2

MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final minutes, add the NOMU rub & onion flakes.
CAN’T TOP THIS
While the mince is cooking, smear each tortilla with the sour cream. Top 2 of the tortillas with the mince mixture, the diced pepper, the drained jalapeños (to taste), and the cheese. Sandwich the loaded tortillas with the remaining tortillas. In a bowl, combine the diced tomato, the chopped coriander, a drizzle of olive oil, and seasoning.
QUICK QUESADILLA
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.
YAY FOR YUMMINESS
Arrange the cheesy quesadilla triangles on a plate and garnish with any remaining jalapeño. Side with the tomato & coriander salsa for freshness and the guacamole for dunking. Enjoy!

Free-range Ostrich Mince - 300g
NOMU Rub & Onion Flakes - 50ml
Wheat Flour Tortillas - 4
Sour Cream - 60ml
Bell Pepper - 1
Sliced Pickled Jalapeños - 20g
Grated Mozzarella & Cheddar Cheese - 80g
Tomato - 1
Fresh Coriander - 5g
Guacamole - 1 unit

Download the Recipe

Serves 3

MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final minutes, add the NOMU rub & onion flakes.
CAN’T TOP THIS
While the mince is cooking, smear each tortilla with the sour cream. Top 3 of the tortillas with the mince mixture, the diced pepper, the drained jalapeños (to taste), and the cheese. Sandwich the loaded tortillas with the remaining tortillas. In a bowl, combine the diced tomato, the chopped coriander, a drizzle of olive oil, and seasoning.
QUICK QUESADILLA
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.
YAY FOR YUMMINESS
Arrange the cheesy quesadilla triangles on a plate and garnish with any remaining jalapeño. Side with the tomato & coriander salsa for freshness and the guacamole for dunking. Enjoy!

Free-range Ostrich Mince - 450g
NOMU Rub & Onion Flakes - 75ml
Wheat Flour Tortillas - 6
Sour Cream - 90ml
Bell Peppers - 2
Sliced Pickled Jalapeños - 30g
Grated Mozzarella & Cheddar Cheese - 120g
Tomatoes - 2
Fresh Coriander - 8g
Guacamole - 2 units

Download the Recipe

Serves 4

MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final minutes, add the NOMU rub & onion flakes.
CAN’T TOP THIS
While the mince is cooking, smear each tortilla with the sour cream. Top 4 of the tortillas with the mince mixture, the diced pepper, the drained jalapeños (to taste), and the cheese. Sandwich the loaded tortillas with the remaining tortillas. In a bowl, combine the diced tomato, the chopped coriander, a drizzle of olive oil, and seasoning.
QUICK QUESADILLA
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.
YAY FOR YUMMINESS
Arrange the cheesy quesadilla triangles on a plate and garnish with any remaining jalapeño. Side with the tomato & coriander salsa for freshness and the guacamole for dunking. Enjoy!