Beef quesadilla

Cook the beef filling until its liquid has evaporated, then let it cool briefly before adding it to the tortilla. Use a moderate amount of filling and cheese, and cook the folded quesadilla in a lightly oiled pan over medium heat until crisp on both sides.

Choose a good-melting cheese such as mature Cheddar, Monterey Jack or mozzarella. Grate it and put some beneath and over the beef so it melts into the filling and helps hold the tortilla together.

Cool them promptly, then keep them in a covered container in the fridge and eat within 3 days. Reheat in a dry frying pan over medium heat until hot throughout; a microwave softens the tortilla.

Serve it with salsa, guacamole or sour cream, plus a crisp salad or grilled peppers and onions. The fresh, tangy sides balance the rich beef and melted cheese.

Yes. Freeze cooked quesadillas once cool, separated by baking paper in an airtight container. Reheat from frozen in a covered frying pan over low heat until hot through, then uncover and turn up the heat briefly to crisp the tortilla.

They are close: a chicken quesadilla has 15.7 g of protein per 100 g, compared with 16 g in a beef quesadilla. The chicken version has 284 kcal per 100 g, against 295 kcal for beef.

Cook minced beef until the centre reaches 75 °C, checking the thickest part with a food thermometer. If you cook the beef separately before assembling the quesadilla, make sure it is steaming hot when reheated.