Method

1. Heat the oil in a large non-stick frying pan, over high heat.

2. Fry the onion for 1min, or until just softened. Add the beef and cook for 4mins, or until just browned.

3. Reduce the heat to medium and add the peppers, tomato puree, garlic powder, oregano, cumin, paprika, cayenne, and season with salt and pepper. Fry for 10mins, or until the peppers are softened, and set aside.

4. In another large non-stick frying pan (or clean the one you used for the beef), heat the pan over medium heat, without adding any oil.

5. Place one tortilla at a time into the pan, add ¼ of the meat mixture to one half of the tortilla (leave half of the tortilla empty so you can fold it over). Add 50g cheddar per tortilla on top of the beef side and place a lid on top of the frying pan. Cook for 3mins (or until the cheese just begins to melt).

6. Fold the empty side of the tortilla over the top of the beef/cheese side and press it together. Some meat may fall out but use a spoon and stuff it back into the tortilla. Flip carefully and cook for a further 2mins. You want the base of the tortilla bread to be golden brown.

7. Take the tortilla out of the pan, set aside and repeat for the other three. Once they’re cooked you can cut them into wedges (3 wedges per quesadilla) or enjoy them whole.

8. Prepare the salsa by adding the tomatoes, red onion, jalapeños, lime, and coriander to a small bowl and mix well.

9. Serve the tortillas with a side salad, tomato salsa, and mashed avocado.