Chilli beef quesadillas

PREPARATION  15 minutes

COOKING  25 minutes

MAKES  about 36

1½ tablespoons oil

1 onion, chopped

2 garlic cloves, crushed

400 g (14 oz) minced (ground) beef

325 g (11 oz) ready-made Mexican black bean salsa

6 flour tortillas

125 g (4½ oz/1 cup) grated cheddar

Heat 1 tablespoon of the oil in a frying pan and cook onion and garlic for 2–3 minutes. Add the beef and cook for about 5–7 minutes, or until brown, breaking up any lumps. Stir in the salsa. Bring to the boil, reduce the heat and simmer for 3–4 minutes, or until mixture reduces and thickens. Season.

Put three of the tortillas on a work surface and sprinkle with the cheddar. Spoon the beef evenly over the cheese, then top with another three tortillas. Heat the remaining oil in a 25 cm (10 inch) frying pan and cook the stacks for 3–4 minutes each side, or until golden brown. Remove from the pan, trim off the sides and cut into 5 cm (2 inch) squares.