Mexican beef & veggie quesadillas with peach mango salsa & garlic aioli

Prep Time: 1 15

Cook Time: 5

Total Time: 1 15

Servings people

Appliance/Function:

Microwave 2 corn cob for 5 minutes, then set aside to cool before removing the husks and silks and slicing off the corn kernels. Peel and finely slice 1 brown onion. Peek and grate 1 carrot.

Heat 1 tbsp olive oil in a large frypan over high heat and 400 g beef mince, onion and carrot, breaking mince up with a spoon, until just browned, 4-5 minutes. Add 2 tbsp Mexican seasoning, corn, ¼ cup tomato paste, crumble in 1 cube beef stock, of water, and 1 tbsp maple syrup and cook, stirring, until fragrant, 1-2 minutes. Add ½ cup baby spinach to the filling and toss until wilted.
TIP: Add a splash of water if the mixture looks dry.

Arrange 8 mini tortillas on the prepared baking trays. Divide beef filling between tortillas, spooning it onto one half of each tortilla, then grate over ½ cup cheese. Fold the empty half of each tortilla over to enclose the filling and press down with a spatula. Spray the tortillas lightly with oil spray, and season with salt and pepper. Bake the quesadillas until the cheese has melted and the tortillas are golden, 5-8 minutes. Spoon any overflowing filling back into the quesadillas.

Meanwhile, peel and mince or finely grate 1 tsp ginger. Slice 1 lime in half, grate the zest of one half, then juice it. Slice the remaining half into wedges. In a large bowl combine ginger, lime zest, lime juice, and a generous pinch of salt. Adding to the same bowl as you go - dice 2 peaches, 1 mango and 1 red capsicum. Peel and finely dice ½ red onion (if using). Roughly chop 1 bunch coriander. Toss well to combine. Taste, then season with salt and pepper.

Divide the Mexican beef and veggie quesadillas between plates with a dollop of garlic aioli for dipping. Serve the peach mango salsa on the side.