Ground veal quesadillas

Ingredients

• 15 ml (1 tbsp) canola oil
• 450 g (1 lb) ground Quebec veal
• 1 small onion, chopped
• 1/2 Gen V red bell pepper, diced
• 15 ml (1 tbsp) chopped garlic
• 15 ml (1 tbsp) minced garlic
• 15 ml (1 tbsp) Dion chili powder
• 125 ml (1/2 cup) Nortera corn kernels
• 125 ml (1/2 cup) salsa
• Salt and pepper to taste
• 250 ml (1 cup) grated cheddar cheese
• 8 medium tortillas

Serve with (as desired)

• 125 ml (1/2 cup) salsa
• 80 ml (1/3 cup) sour cream

Preparation

1. Preheat the barbecue to medium heat (about 180°C – 350°F).
2. In a large skillet, heat the canola oil over medium heat. Cook the ground veal, onion, bell pepper, and garlic for 2 to 3 minutes, breaking up the meat.
3. Stir in the chili powder and continue cooking for 3 to 4 minutes, until the meat is no longer pink.
4. Add the corn kernels and salsa. Season with salt and pepper and stir. Bring to a boil, then simmer for 2 minutes over low heat. Remove from heat.
5. Spread the veal mixture and cheddar cheese over half of each tortilla. Fold the tortillas over the filling.
6. Place the quesadillas on the hot, oiled grill. Cook for 2 to 3 minutes on each side, until the tortillas are golden brown and the cheese is melted. Remove from the grill.
7. Cut the quesadillas into wedges and serve with your choice of side dishes.

Photo credit: Pratico-Pratiques