Chilli-Honey Beef Quesadillas With Avocado

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the beef mince and cook for 3 min, breaking it up with a wooden spoon as you go

Add half the chopped chilli (save the rest for later!) with the smoked paprika and cook for 2-3 min

Add the honey and cook for 1 min further or until cooked through and sticky – this is your chilli-honey beef

Meanwhile, grate the cheddar cheese

Divide the chilli-honey beef between the tortilla wraps, covering only half of the wrap

Top evenly with the grated cheese and fold each tortilla over so you're left with 6 [12] half moon-shaped sandwiches – these are your chilli-honey beef quesadillas

Add the chilli-honey beef quesadillas to a baking tray (or two!)

Place a second baking tray on top to weigh them down slightly

Put the stacked baking trays in the oven and cook for 12 min, or until the quesadillas are slightly browned and the cheese has melted

Whilst the quesadillas are in the oven, cut the avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a teaspoon

Scoop the avocado out of the skin[s] using a spoon and dice roughly

Trim, then slice the spring onion[s] finely

Combine the diced avocado with the remaining chopped chilli (can't handle the heat? Go easy!) in a small bowl

Add half [all] the white wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper

Give everything a good mix up – this is your tangy avocado salsa