While you might love using leftover roast beef for a sandwich with rocket and blue cheese or horseradish mayo, that's a harder sell for kids. They'll love these quesadillas though, which would be just as good for a midweek supper, served warm with some salsa and guacamole on the side, as they are cold for a lunchbox. The trick is to chop the beef as finely as possible to make it easier for kids to eat.
Serves: 3 people
Fajita Spice Mix
roasted (leftover), very finely chopped
SuperValu Fresh Coriander
SuperValu Grated Cheddar Cheese
very finely chopped
Whole Wheat Tortilla
- Place the mayo and fajita spice mix in a small bowl and mix together. Place a tortilla flat on a cutting board. Spread a thin layer of mayo all over the tortilla, then scatter the beef, cheese, spring onion and coriander, if using, over one half of the tortilla. Fold over the other half of the tortilla that you've left clear to create a half-moon. Repeat with the remaining tortilla and ingredients.
- Set a griddle pan over a medium heat. When it's good and hot, brush both sides of each quesadilla with oil, then place them in the pan. Cook for 3-5 minutes, until nice griddle marks have formed, the tortilla is golden and the cheese has started to melt. Carefully flip over and cook the other side for about 3 minutes more, again just until good griddle marks have formed and the tortilla is golden.
- Transfer to a cutting board and allow to cook for a few minutes, then cut into 2 or 4 wedges. Allow to cool completely before packing into an airtight container or ziplock bag for a packed lunch.
- Pack the quesadillas with fresh fruit, such as a sliced apple, a peeled and segmented clementine, a small banana or a handful of grapes, a yogurt pot and a bottle of cold water or unsweetened fruit juice.
IF you're watching your fat intake, use low-fat mayonnaise or even natural yogurt instead.