Spicy Chilli Mince Quesadillas

1.Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

2.Add the chopped onion and red bell pepper to the skillet. Cook for 5-7 minutes until softened.

3.Stir in the minced garlic, chilli powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.

4.Pour in the chopped tomatoes and beef broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the sauce has thickened. Season with salt and black pepper to taste.

5.While the mince is simmering, warm the tortillas slightly in a dry pan or microwave to make them pliable.

6.Lay out four tortillas. Spoon a generous amount of the chilli mince mixture onto one half of each tortilla. Sprinkle evenly with the grated cheddar and Monterey Jack cheeses.

7.Fold the other half of each tortilla over the filling to create a half-moon shape. Alternatively, place another tortilla on top and press down lightly.

8.Wipe out the skillet used for the mince (or use a clean one) and heat it over medium heat. Cook the quesadillas for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey. You may need to cook them in batches.

9.Cut each quesadilla into wedges and serve immediately with your favorite optional toppings like sour cream, salsa, guacamole, and chopped cilantro.