Quesadilla (Beef, Vegetable or Chicken) (Beef Filling)

Method

1. Combine the onion powder, oregano, salt, cumin, paprika, black pepper and cayenne pepper to make the spice mix.
2. Heat the olive oil in a pan over high heat, add the onion and garlic, then cook for 2 min.
3. Add the beef mince and cook, breaking it up as you go, until it turns from pink to brown, then add the red capsicum and cook for 1 min.
4. Add the tomato paste, water and spice mix, cook for 2 min, then set the filling aside to cool a little.
5. Lay a tortilla on a board, sprinkle a little cheddar on one half, top with filling, frozen corn and fresh coriander, add a little more cheddar, then fold in half. Repeat with the rest.
6. Heat a non-stick pan over medium-low heat — no oil needed. Add a quesadilla, press down lightly, cover with a lid, then cook for 3 min until the underside is golden and crispy.
7. Flip carefully over the folded edge, press down, then cook uncovered for 3 min until crispy.
8. Cut in half on a board, then serve immediately with the sour cream and salsa for dipping.