New-meat Mexican Quesadillas

Heat 25g (2 tbsps.) of olive oil in a skillet or sauté pan over medium/high heat. When hot, add the sliced onion and cook till soft and translucent.

Reduce heat, add the minced garlic and the next 8 ingredients, and stir to combine. Cook, stirring for 1-2 minutes.

Add the Redefine Pulled Beef and mix well. Continue to cook for another 5 minutes. Remove from heat and let cool.

Build the quesadillas. Lay a tortilla on a work surface and spoon 60g (3 rounded tbsps.) of the cooled filling into the center.

Place two slices of cheddar on top of the filling.

Starting on the left, fold the side edge of the tortilla into the center. Then fold the right edge to meet the left in the center over the filling. Continue by folding the bottom edge up towards the center and then fold the top edge down over the bottom, enclosing the filing and cheese like an envelope.

Continue until all the tortillas have been filled and you have 4 tortilla envelopes.

Mix the sour cream with the chopped chives and season with salt. Place in a small ramekin and set aside.

Lightly grease a skillet or sauté pan with olive oil and heat over medium/high heat till hot, but not scorching.

Carefully, sear each quesadilla, for 2-3 minutes a side, gently pressing down on the tortilla envelopes as they cook, till the cheese melts and the tortillas are crisp on the outside and nicely browned.

Cut each prepared quesadilla on a diagonal to create two triangles.

Plate the quesadillas and serve immediately, with the chive sour cream on the side.