Ingredients
1 teaspoon oil
1 brown onion, diced
500g lamb mince
½ cup Beerenberg African Spice Taka Tala Sauce & Marinade
½ bunch coriander, roughly chopped
Salt
8 tortillas
1½ cups grated cheese
3 handfuls rocket
1 cup plain yoghurt, to serve
Directions
Heat a large frypan over medium heat. Add the oil and onion and cook for 3 minutes, or until softened. Increase the heat to high and add the lamb mince. Cook for 5 minutes whilst breaking up the mince. Add the Beerenberg African Spice Taka Tala Sauce & Marinade, coriander, and a big pinch of salt. Mix to coat the lamb and cook for another 5 minutes, before turning off the heat.
Place four of the tortillas onto a clean workbench. Divide the lamb between the breads and spread into an even layer. Sprinkle with cheese and rocket, and top with the remaining tortillas.
Heat a flat sandwich press machine, or a large frypan over medium heat. Toast each quesadilla for 3 minutes, or until golden. Cut each quesadilla into 6 wedges and serve with a side of yoghurt.
