Time
30 min
Serving
4 persons
Calories
472
A delightful combination of flavors like red pepper, corn, and chipotle mixed with roast beef hash make a perfect filling for these street-market style quesadillas, bringing our palates to the traditional food from the streets of Mexico. Crispy and delicious!
Ingredients
- ½ teaspoons olive oil: 1 piece
- onion: 0.25 cup (chopped)
- red bell pepper: 0.5 piece (chopped)
- frozen corn kernels: 0.25 cup (thawed)
- serrano Chili pepper: 1 piece (diced)
- clove garlic: 1 piece (minced)
- HORMEL® Mary Kitchen® Roast Beef Hash: 1 can (15 ounce can)
- canned chipotle Chili in adobo sauce: 1 piece (minced, to taste)
- vegetable oil for frying: 3 Tbsp (or as needed)
- corn tortillas: 8 piece
- mozzarella cheese: 1 cup (shredded)
- onion: 0.25 cup (chopped)
- fresh cilantro: 0.25 cup (chopped)
- salsa: 1 cup
- sour cream: 0.5 cup
Metric Conversion
Stages of cooking
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Heat a skillet over medium heat. Add olive oil. Cook and stir onions and red bell pepper until starting to soften, about 3 minutes. Add corn and serrano pepper; cook 2 to 3 minutes. Add garlic and cook 1 minute more.
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Reduce heat to medium-low. Add HORMEL® MARY KITCHEN® Roast Beef Hash and chipotle pepper. Cook until the hash is heated and well mixed with the rest of the ingredients, about 2 or 3 minutes.
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Heat tortillas in a skillet, turning once, until they are soft and can be folded without breaking.
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Heat vegetable oil in a skillet over medium heat.
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Spoon 2 tablespoons of the hash filling and 1 1/2 tablespoons of mozzarella cheese on each tortilla. Fold tortillas in half. Fry in vegetable oil until quesadillas are golden and crispy, about 3 minutes on each side. Transfer to a paper towel-lined plate.
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Mix cilantro and onions together in a small bowl.
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Serve the quesadillas with salsa, sour cream, onions, and cilantro. Enjoy!
