CHEF PAM SMITH Aussie Grassfed Taco Beef Quesadilla Pockets
- Prep time 5Min
- Cook time 10Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Ground
- Serves 1
A warm, melty quesadilla is a perfect way for you or the kids in your life to step up your Taco Bar fixings for a memorable and enviable protein and plant-packed snack (or breakfast or lunch!)! This viral TikTok “pocket” technique makes it easy and fun to make – and to eat – with all the ingredients in every bite!
Ingredients
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6 inch whole wheat flour tortilla, such as Olé High Fiber or Mission
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2 tablespoons shredded cheddar cheese
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2 tablespoons salsa or guacamole
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2 tablespoons Aussie Grassfed Taco Beef (see original Taco Bar recipe)
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2 tablespoons Zesty Black Beans or drained black beans (see original Taco Bar recipe)
Garnish: Tailgate Taco Bar Toppings, optional
Method
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Using a sharp knife or kitchen shears, cut the tortilla halfway through on one side.
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Sprinkle ½ tablespoon shredded cheddar cheese over the entire round, and then add your fillings to each quadrant of the circle, ending with the remaining 1 ½ tablespoons cheese.
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Starting from one of your cut corners, fold each corner in so each filling has its own little pocket.
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Cook it on a heated skillet on both sides (or in a panini press) until browned and cheese is melted. If in a traditional skillet, I like to use a grill press while cooking to flatten.
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Serve cut in half and place on plate, serving with other Tailgate Taco Bar Toppings leftovers as desired.
