FRIJE

Instructions

• 1.   Finely slice the cabbage using a mandoline. Coarsely grate the cheddar cheese. Cut the mozzarella into cubes.
• 2.   Sear the beef over high heat in a large skillet that is the size of the wraps, with 1 tbsp of olive oil. Break up the meat with a spatula to prevent the formation of large meatballs. Push it to one side of the skillet and add the sliced green onions. Sauté for 2 minutes over low heat. Add salt, cumin, and finely chopped chili pepper (all or part, depending on your taste). Sauté for another minute. Transfer the mixture to a dish using a slotted spoon, leaving the fat in the skillet.
• 3.   Place a wrap in the skillet and spread 1/4 of the meat on top. Add 1/4 of the grated cheddar cheese and mozzarella, as well as 1/4 of the cabbage. Place a second wrap on top and cook on both sides over medium heat until golden brown. Repeat with the remaining ingredients in two skillets at the same time to save time (lightly oil the second skillet and keep the first quesadillas warm in the oven at 100 °C).
• 4.   Cut the quesadillas into quarters and enjoy: they are both creamy and crispy. ¡Que bueno! (Serve with a salad on the side.)

Notes & Suggestions

• Tip: How to flip a quesadilla without making a mess? Place a large lid on the skillet, hold everything together firmly, and flip. Remove the skillet. Slide the quesadilla from the lid back into the skillet and cook the other side until golden brown.

Nutritional information *