Quesadillas with Beef Mince and Jalapeños

This is originally a Gordon Ramsay recipe, but I tweaked it my style.

I cooked Beef, Beans and Rice this week and from the beef mince in the pan was one third left over. The Quesadilla recipe came in the right time to use up the cooked beef.

With the added kidney beans, tomatoes from a can and spices the beef mince had a Tex Mex vibe.

My jar of North Mazedonian hot pickled peppers blew the dish out of the ball park. They are super spicy and sour.

Recipe for 2 tortillas:

2 corn tortillas

180 g beef mince, 1 onion, 2 cloves of garlic, salt, pepper, beef stock powder, 2 tbsp water, 1 tbsp olive oil

1/2 can chopped tomatoes, 1 small can Kidney beans, 1 tsp smoked paprika, 1/2 tsp cumin seeds, couple of Tabasco splashes

50 g grated cheddar, 1 tbsp olive oil, 1 spring onion, 2 pickled hot peppers, sour cream

Preheat the oven 200 C fan. 

Cook beef mince until brown, add onions snd garlic, stock powder, water and salt and pepper. Cook for 10 min. Add chopped tomatoes, drained beans and seasoning. Set aside.

Place baking paper on a baking sheet. Brush the top of the tortilla with oil and flip over.

Fill one side with cheddar, spring onion and hot pepper chunks and the other side with the beef and bean mix. Fold the cheese side over.

Stick in the oven for 10 min. Serve with sour cream.