150g good-quality minced beef
1 pepper hot cayenne pepper
1 small handful fresh flat-leaf parsley, finely chopped
2 wheat or corn tortillas
2 tomatoes, diced
50g Cheddar cheese
1 pinch salt
1 pinch freshly ground black pepper
Method: Heat 1 tablespoon of the oil in a frying pan, then fry the beef with the cayenne pepper on a medium heat for 5 minutes, or until no longer pink. Turn the heat down and loosen with a little hot water. Season with a pinch of salt and some black pepper. Cook for a further 10 minutes, until the beef is completely cooked through. Stir in the parsley.
Heat the remaining oil in a non-stick frying pan, then fry one tortilla for 1 minute, or until lightly golden. Spoon over the beef mixture, leaving a little room around the edge. Scatter over the tomato and the cheese, then top with the other tortilla, pressing it down with the back of a fish slice to sandwich the two together. Scoop the quesadilla up, carefully turn it over, and cook the other side for another minute, or until golden. Slice in half or quarters, and serve.
