Quesadilla (Beef, Vegetable or Chicken)

Ingredients:

• 6 - 8 flour tortillas ((20cm/8"))
• 2 cups (200g) shredded Monterey Jack cheese ((or other of choice) (Note 1))
• 3/4 cup roughly chopped coriander/cilantro
• 1 cup corn kernels ((frozen thawed or can drained))
• ONE Filling of Choice, below ((beef, chicken or vegetable))
• 1 tsp each onion powder, dried oregano, salt
• 2 tsp each cumin powder, paprika
• 1/4 tsp each black pepper, cayenne pepper (optional)
• 1/2 tbsp olive oil
• 2 garlic cloves (, minced)
• 1/2 onion (, finely chopped)
• 500g / 1 lb ground beef / mince
• 1 small red capsicum/bell peppers (, diced)
• 2 tbsp tomato paste
• 1/4 cup (65 ml) water
• 2 1/2 tbsp olive oil
• 500 g/1 lb chicken thighs (, skinless boneless (Note 2))
• 2 garlic cloves (, minced)
• 1 small onion (, quartered and sliced)
• 1 small red capsicum/bell pepper (, diced)
• 2 tbsp vegetable oil
• 1 onion (, diced)
• 2 cloves garlic (, minced)
• 1 can of black beans, drained ((400g/14oz))
• 1 capsicum/bell pepper (, diced (any colour))
• 1 cup corn ((canned drained or frozen thawed))
• 1/4 cup tomato paste
• 1/4 cup (65 ml) water
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Instructions:

1. Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
2. Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
3. Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
4. Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
5. Transfer to cutting board, cut in half. Serve immediately!
6. Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)
7. Mix ingredients in a small bowl. Use for one of the Fillings Options below.
8. Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
9. Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
10. Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
11. Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
12. Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
13. Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
14. Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.
15. Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
16. Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.