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 capsicum, 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 the 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 with salt and pepper. 

• Arrange mini flourtortillas over a lined oven 
tray. Divide the beef mixture 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) the 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, tear in 
coriander, then add a drizzle of olive oil. Toss to 
combine and season to taste.