Quesadilla with spiced beef and tomato

makes 1

Ingredients:

2 tbsp olive oil

4½oz (125g) lean ground beef

cayenne pepper, to taste

small handful of very finely chopped flat-leaf parsley

2 flour or corn tortillas

1 tomato, diced

½ cup shredded sharp Cheddar cheese

sea salt and freshly ground black pepper

Method:

1 Heat 1 tablespoon of the oil in a frying pan, then add the beef and season with cayenne. Cook over medium heat for 5 minutes, stirring, breaking up any large pieces, until the meat is no longer pink. Turn down the heat and moisten with a little hot water. Season with a pinch of salt and pepper. Cook for 5–10 minutes, until the beef is cooked through. Stir in the parsley.

2 Heat the remaining oil in a nonstick frying pan, and cook one tortilla for 1 minute or until lightly golden. Spoon the beef mixture over the tortilla, leaving a little border around the edge, then scatter on the tomato and cheese. Top with the other tortilla, pressing it down with the back of a spatula to sandwich the two together. Scoop up the quesadilla with the spatula, carefully turn it over, and cook the other side for another minute or until it is golden. Slice in half or in quarters and serve.

Cook’s Notes:

If you are only using a couple of tortillas from a package, either wrap the remaining tightly in plastic wrap and keep in the refrigerator, or wrap and freeze for up to 1 month.

Quesadilla with spiced beef and tomato