Cheesy Herb Beef Quesadillas

• Heat a large frying pan over high heat. 
• Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
• Add carrot and cook, stirring, until softened, 3-4 minutes.
• Add garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes.
• Add chicken-style stock powder, the water, butter and brown sugar. Simmer, stirring, until slightly thickened, 2-3 minutes. 

• Arrange mini flour tortillas on a lined oven tray. Divide filling between tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese.
• Fold the empty half of each tortilla over to enclose the filling and press down with a spatula. 

Little cooks: Kids can help fill and fold the quesadillas!

• Brush or spray tortillas with a drizzle of olive oil.
• Bake quesadillas until the 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 a second oven tray on top of the quesadillas if they unfold during cooking. 

• Meanwhile, wipe out the frying pan, then return to high heat. Cook sweetcorn until lightly browned, 4-5 minutes.
• Transfer charred corn to a medium bowl, then add radish and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper. 

TIP: Cover the pan with a lid if the corn kernels are 
‘popping’ out. 
Little cooks: Take the lead by combining the ingredients for the salsa!