Cheesy Chilli Quesadillas

Start by making the chilli con carne. Finely dice the onion and red peppers. Crush the garlic.

Add a drizzle of olive oil into a large lidded saucepan on medium heat. Once hot, fry the mince in batches, making sure it doesn’t stew. Once browned, remove from the pan and set aside.

Add another glug of oil into the pan. Then, add the onion and pepper. Stir-fry over until softened, 7 mins, then add the garlic and fry until fragrant.

Stir in the tomato purée, chilli powder, paprika and ground cumin. Cook for 2 mins stirring all the time.

Add the tinned tomatoes and drained kidney beans. Mix well, then return the mince to the pan and pour in the beef stock. The mince should all be covered. If not, add a splash of water. Season with salt and pepper. At this point, taste the chilli – if you want more spice, add a wee bit more chilli powder.

Simmer the chilli until thickened to your liking, or bring to the boil, then reduce to a simmer, place a lid on and leave to cook gently for up to 1 hr 30 mins, depending on how much time you have. Simmering for a longer time will mean a thicker, richer end result, but it’s still delicious eaten straight away if you don’t have the time or are too hungry.

Stir the sweetcorn through until defrosted. Optional: if batch cooking the chilli con carne for the week, transfer to Tupperware containers now.

Place a frying pan on medium heat with a drizzle of oil. Using some kitchen paper, rub it around the pan so it is all evenly covered.

Place a tortilla into the pan. Grate over a large handful of cheddar and dollop a large spoonful of the chilli mix over the cheese. Top with more grated cheddar and place another tortilla on top. Cook on both sides until golden and the cheese has melted, 5-7 mins.

Repeat this three more times with your remaining chilli and tortillas, carve up your quesadillas and tuck in! Enjoy!