INGREDIENTS
- 8 tortillas
- 1/2 iceberg lettuce, shredded
- 2 c grated pizza cheese
- 6 gherkins, finely sliced
- 140g Proper Crisps Big Cut Dill Pickle, lightly crushed
- 3 Tbsp runny honey
- 1 tsp apple cider vinegar
- 1 Tbsp olive oil
- 1/2 handful fresh parsley, chopped
- 1/2 tsp chilli flakes
Calories
1049
Carbs
106.9g
Sugar
19.6g
Protein
42.6g
Fat
52.7g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Heat the olive oil in a non-stick frying pan over medium heat. Add the beef patties and cook for 4–5 minutes each side or until crisp and golden.
- Transfer to a board and chop into small pieces. Wipe out the pan.
- In a small bowl, mix together the honey, chilli flakes and apple cider vinegar to make the hot honey. Set aside.
- Lay out tortillas and top with lettuce, half of the cheese, beef patty, sliced pickled gherkins and crushed crisps. Sprinkle over the remaining cheese, then top with the remaining tortillas to sandwich.
- Return the frying pan to medium heat (wipe with a little oil if needed). Toast the quesadillas one at a time for 2–3 minutes each side, pressing gently, until golden and the cheese has melted.
- Slice into wedges and drizzle with hot honey, scatter with parsley and pop a few extra crisps alongside.
