Cheesy Garlic & Herb Beef Quesadillas

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook the beef mince, breaking it up with a spoon, until just browned, 3-4 minutes. Add the onion and carrot and cook, stirring, until softened, 3-4 minutes. Add the garlic, garlic & herb seasoning and tomato paste and cook until fragrant. Add the beef-style stock powder, the water, a pinch of brown sugar and the butter. Stir and simmer until slightly thickened, 2-3 minutes.

Arrange the tortillas over a lined oven tray. Divide the beef mixture between the tortillas, spooning it onto one half of each tortilla, then top with the shredded Cheddar cheese. Fold the empty half of 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 the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas.

TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

While the quesadillas are baking, roughly chop the baby spinach leaves. In a medium bowl, combine the tomato, baby spinach and a drizzle of balsamic vinegar and olive oil. Season to taste.