REGGAE REGGAE
BEEF QUESADILLA
SERVES: 4
PREP TIME: 4 minutes
COOK TIME: 19 minutes
1
Heat a large frying pan or wok and add the beef strips.
Stir and cook for 3-4 minutes until the meat is sealed.
Add the onion and peppers and cook for a further
3-4 minutes until they start to caramelise. Then add
the Jerk Seasoning Mix and stir through until all of
the meat and veggies are coated in seasoning and
cook for a minute. Add the Reggae Reggae sauce, stir
through and cook for a further minute.
2
Heat up a frying pan or griddle (medium heat), add a
small amount of oil (around 1/2 tsp.) and coat the pan.
Take a tortilla wrap and heat for around 10 seconds
or until it starts to brown. Place some of the mixture
evenly over the wrap (about an 8th of the mixture),
sprinkle some of the cheese over the top and carefully
fold the wrap in half (using a spatula, as if making
an omelette). Turn the heat down low and heat for a
further minute.
3
1 tbsp. vegetable oil,
500g stir fry beef or
frying steak cut
into thin strips,
1 onion, sliced
into thin strips,
1 pepper, sliced
into thin strips,
Original Reggae
Reggae w‘Rap’ Kit,
Grated Cheese
(around 150g)
Remove from the pan and cut into wedges. Continue
to make until all of the mixture and wraps have been
used up. Serve with sour cream and my favourite
Caribbean Pineapple Salsa!
LEVI ROOTS
CARRIBEAN
PINEAPPLE SALSA
500g pineapple chunksfresh is best but you can
use tinned (in natural
juices),
1 red pepper, diced
1 red onion, diced
A handful chopped
coriander,
Juice of 1/2 lime
½ tbsp, Levi Roots Scotch
Bonnet Sauce or ¼ Scotch
Bonnet Chilli, finely diced
192
1
Mix all of the ingredients together in a small bowl. Add
salt to taste and add more Scotch Bonnet Sauce or
chilli if required.
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