Quesadillas are tortillas stuffed with cheese, meat or vegetables then griddled until deliciously melted on the inside and crispy on the outside. They originated in colonical Mexico but are now a regional favourite in southwestern USA (use Monterey Jack instead of cheddar cheese for that all-American taste!). Here we're serving them with a smoky, spicy salsa, and a guacamole salad for a lovely fresh and crunchy contrast to the rich quesadillas.

• Guacamole Salad Blend: garlic, Mexican oregano, allspice, coriander leaf, green chilli, chives
• Quesadilla Blend: ancho chilli, cumin, Mexican oregano, allspice, paprika
• Salsa Picante Blend: red bell pepper, chipotle chilli, paprika, cayenne chilli, garlic, smoked paprika

May contain MUSTARD, CELERY and SESAME. Allergens are listed in CAPITALS

• 500g beef mince or use 300g veggie mince (results in the same volume when cooked)
• 1 onion
• 2 cloves of garlic
• 10g bunch of coriander
• 2 tomatoes
• ½ an iceberg lettuce or use 2 little gem lettuces
• 2 avocados
• 2 limes
• 200g cheddar cheese
• 2 tbsp  tomato puree
• 2 tbsp  vinegar (white wine or cider vinegar is best)
• 1 tsp sugar
• 4 large tortillas or wraps
• Sour cream and tortilla chips to serve

• Blender
• Baking tray
• Large frying pan
• Mixing bowl