Cheesy Beef & Veggie Quesadillas

• Drain sweetcorn.
• Heat a large frying pan over high heat. Cook 
sweetcorn until lightly browned, 4-5 minutes. 
Transfer to a medium bowl and set aside. 
TIP: Cover the pan with a lid if the kernels are 
“popping” out.

• Return the frying pan to high heat with a drizzle 
of olive oil. Cook carrot, beef mince and 
remaining onion, breaking up mince with a 
spoon, until just browned, 4-6 minutes.
• SPICY! This is a hot spice blend, use less if you're 
sensitive to heat! Reduce heat to low, then add 
garlic, Mexican Fiesta spice blend, tomato 
paste and the butter and cook until fragrant, 
1 minute.
• Add the water and brown sugar, then stir and 
simmer until slightly thickened, 1-2 minutes. 
Season to taste. 

• Arrange mini flourtortillas over a lined oven 
tray. Divide beef filling between tortillas, 
spooning it onto one half of each, then top with 
shredded Cheddar cheese.
• Fold each tortilla over to enclose the filling and 
press down with a spatula.
• Brush (or spray) tortillas with a drizzle of 
olive oil. Bake until cheese has melted and 
tortillas are golden, 10-12 minutes. Spoon any 
overflowing filling back into the quesadillas. 
TIP: Place a sheet of baking paper and an oven tray 
on top if quesadillas unfold during cooking. 

• Meanwhile, drain pickled onion.
• Add onion to the bowl with charred corn, then 
add a drizzle of olive oil. Toss to combine and 
season to taste.