Curried Lamb Quesadilla

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  • 1 1/2 cups diced onion
  • 1 pound ground lamb
  • 1 1/2 tablespoons mild curry powder
  • 2 cloves garlic, minced
  • 1/2 cup mango chutney
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon kosher salt, or to taste
  • 1/3 pound Greek myzithra cheese
  • 1/2 pound fontina cheese
  • 1 package 10-inch flour tortillas


Heat a medium-sized sauté pan over medium-high heat.
Add onions and cook until tender, about 5 minutes.
Add lamb, curry powder and garlic and cook until lamb is completely browned. Add chutney and cilantro; season with salt. Remove from heat and set aside.
Heat a griddle, grill or frying pan over medium-high heat.
Assemble quesadillas: on one half of tortilla, sprinkle thin layers of fontina and myzithra, followed by 1/3 cup of meat mixture and a little more of both cheeses on top of meat. Fold tortilla in half and brush outside with vegetable oil.
Place on hot grill, oiled-side down, and brush top with oil. When bottom is browned and crisp, carefully flip quesadilla over.
After browning second side, remove to a cutting board and cut into quarters.

Recipe from Central Market Poulsbo - Culinary Resource Center
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