Quesadilla with lamb, jalapeno and olives
1 serving
30 minutes
Lamb quesadilla with jalapeños and olives is a bold culinary experiment that combines the tenderness of braised lamb with the spiciness of jalapeños and the slight saltiness of olives. This dish with Mexican roots perfectly conveys the hot temperament of the region where tortilla serves as a base for rich flavor. The combination of melted cheddar, aromatic tomato sauce, and colorful sweet peppers makes the quesadilla not only tasty but also visually appealing. It is baked in the oven, allowing the ingredients to evenly absorb spices and reveal their best qualities. This is a great treat for parties, family lunches, or anyone wanting to try something new. It is garnished with fresh cilantro before serving, adding a touch of freshness.
1
Slow-cook the lamb for about 2.5 hours in herbs and olive oil. Then separate the meat from the bone. Cut the pre-prepared lamb meat and vegetables into cubes.
- Lamb meat: 90 g
- Onion: 30 g
- Red sweet pepper: 20 g
- Yellow sweet pepper: 20 g
- Green sweet pepper: 20 g
- Jalapeno pepper: 15 g
- Black olives: 15 g
2
Place the tortilla on a baking sheet, spread sauce over the entire surface of the flatbread, and layer the ingredients evenly in the following order: cheese, vegetables, meat.
- Wheat (flour) tortillas: 1 piece
- Tomato sauce: 50 g
- Cheddar cheese: 80 g
- Onion: 30 g
- Red sweet pepper: 20 g
- Yellow sweet pepper: 20 g
- Green sweet pepper: 20 g
- Jalapeno pepper: 15 g
- Black olives: 15 g
3
Season with salt and pepper, then place in the oven at 190 degrees for 8-10 minutes. Garnish with cilantro before serving.
- Salt: 2 g
- Ground black pepper: 2 g
- Cilantro: 2 g
