Beef Quesadillas

Instructions

Make the tomato salsa - Combine the ingredients in a small bowl and set aside. Make the avocado dip - Add all the ingredients, except the water, to a food processor. Blend until smooth for 1-2 minutes. Add 1 tablespoon of water at a time, blending after each addition, until you reach your desired consistency. Set aside. Cook the beef filling - Heat the olive oil in a large, heavy-based frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 2 minutes. Add the beef and cook for 3-4 minutes until browned. Add the capsicum and cook for a further 2 minutes. Add the remaining ingredients and cook over medium heat for 2 minutes or until most of the liquid has evaporated. Set aside to cool slightly. Assemble - One by one, heat the tortillas in a large, heavy-based frying pan over medium-high heat for 30 seconds. Flip the tortilla and spoon one-quarter of the filling onto one half of the tortilla. Top it with one-quarter of the cheese. Fold the empty side of the tortilla over to enclose the filling. Use your spatula to quickly flip the tortilla over. Cook for 30 seconds or until crispy. Repeat with the remaining tortillas. Serve - Allow to cool slightly. Stuff with the tomato salsa, cut into thirds and serve with the avocado dip on the side.

• tomatoes Notes: 2, finely diced
• 1⁄2 bunch coriander Notes: cilantro, roughly chopped
• 1⁄2 red onion Notes: finely diced
• lime juice Notes: 1 tbsp
• 1⁄2 tsp sea salt flakes
• avocado Notes: 1
• 1⁄3 cup plain yoghurt Notes: 80 g
• 1⁄2 tsp freshly minced garlic
• 1⁄2 tsp freshly cracked black pepper
• water Notes: 1-2 tbsp, to loosen as required
• Olive oil Notes: 1 tbsp
• freshly minced garlic Notes: 1 tsp
• lean minced beef Notes: 500 g, 1 lb 2 oz, ground
• 1⁄2 capsicum Notes: bell pepper, finely diced
• sweet paprika Notes: 2 tsp
• ground cumin Notes: 1 tsp
• onion powder Notes: 1 tsp
• dried oregano Notes: 1 tsp
• sea salt flakes Notes: 1 tsp
• tomato paste Notes: 2 tbsp, concentrated puree
• 1⁄4 cup water Notes: 60 ml
• large tortillas Notes: 4
• freshly grated melting cheese Notes: 1 cup, 125 g, e.g. colby or cheddar