Lamb and Cheddar Quesadillas Recipe Lamb and Cheddar Quesadillas Recipe

Lamb and Cheddar Quesadillas Recipe

Recommend this recipe

Share this recipe:

Hands up who likes Mexican? These lip-smackingly good, sizzling Lamb Quesadillas are a treat no matter what time of the week you try them. If you like your food a little spicy, then try adding some sliced, fresh jalapeno chillies, but make sure you have some sour cream on hand if you need to do some firefighting – you’ll thank us later!

Preparation: 10 mins 
Cooking: 15 mins

Serves 6

1 red pepper, deseeded and chopped

1 onion, chopped

500g minced lamb

150g mushrooms, sliced

½ - 1 sachet (20-30g) prepared taco spice mix

150ml water

2 tablespoons freshly chopped coriander


6 tortillas or wraps

1 tablespoon oil, to lightly oil tortillas

200g mature Cheddar cheese, grated

  • Brown the mince on a high heat in a frying pan. Use a spatula to break up the meat to stop big clumps forming. Remove from pan and set aside.
  • In the same pan cook the onion, pepper and mushrooms for 2-3 minutes until slightly softened.
  • Return mince to the pan, sprinkle with the spice and stir in the water. Cook for 5 minutes on a low heat, than add the chopped coriander.
  • Brush the tortillas lightly with oil on one side only. Divide the filling and cheese equally between the tortillas, placing on one half only. Fold them in two and brown them on both sides in a large non-stick frying pan, until the cheese melts. Repeat with remaining tortillas.
  • Cut in half and serve hot with a salad of romaine lettuce, tomatoes, avocado and red onion.

Chef's Tip:

If you don’t have any taco spice, mix equal parts of cumin, chilli, paprika and dried oregano. If needed, add a little garlic and onion powder too.

Recommend this recipe


Related Recipes