Ingredients

2 tbsp olive oil

1 onion, peeled and diced

2 cloves of garlic, peeled and crushed

500g minced beef

2 tsp paprika

2 tsp ground cumin

1 x 400g tin of chopped tomatoes

1 x 400g tin of kidney beans, drained and rinsed

Sea salt and freshly ground black pepper

4 x 25cm tortillas

1-2 tbsp olive oil, for brushing

200g mixture of grated mozzarella and cheddar cheese

80g pickled jalapeño chillies

4 spring onions, trimmed and sliced

Sour cream, to serve

For the salsa

4 tomatoes, diced

1 red onion, peeled and finely diced

Large handful of coriander, roughly chopped

1 lime, juiced

Method 

Preheat the oven to 220°c or 200°c fan. Line two large baking trays with baking paper.

Place a large, non-stick frying pan over a high heat. Add the oil and onion to cook for 2 to 3 minutes, or until the onion has softened. Add the garlic and cook for 2 minutes, then crumble in the minced beef. Cook over a high heat for 4 to 5 minutes, or until the mince is lightly browned.

Stir in the paprika and cumin then cook for 1 to 2 minutes before adding the tinned tomatoes. Cook for another 2 minutes, then remove from the heat. Stir in the kidney beans and season to taste with salt and pepper.

Lightly brush one side of two tortillas with oil and place them on the prepared trays, oiled side down. Sprinkle both with a little of the cheeses and spread half the beef mixture over each one. Scatter the jalapeños, spring onions and remaining cheese on top.

Brush one side of the two remaining tortillas with oil and place them on top of the beef filling, oiled side up. Press them down firmly and place the quesadillas on the two highest shelves of the preheated oven for 10 to 15 minutes, or until golden brown.

While the quesadillas are cooking, mix all the salsa ingredients together in a bowl and season to taste. Remove the quesadillas from the oven and cut into wedges before serving with a dollop of sour cream and your salsa on the side.

Chef’s Tip: These can be quite hot and spicy, so for a tamer dish, go easy on the jalapeños, or leave them out altogether. Making the salsa from scratch might seem like an added hassle but is definitely worth it.