Chilli Con Carne With Cheese Quesadilla Triangles - cooking recipe

Ingredients

3 tablespoons olive oil
1 kg beef chuck steak, trimmed of fat, cut into 2cm pieces
1 brown onion, chopped
2 garlic cloves, diced
1 red capsicum, diced
3 teaspoons Mexican chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon paprika
800 g diced tomatoes
3 tablespoons tomato paste
1 cup water
420 g canned red kidney beans, rinsed, drained
1/2 cup fresh coriander leaves, chopped
4 flour tortillas
1 cup tasty cheese
1 avocado, diced
sour cream, to serve

Preparation

Heat 2 tbs of the oil in a pan over medium-high heat. Add the beef, onion, garlic and capsicum and cook, stirring until beef has browned.
Add 2 tsp mexican chili powder,cumin, oregano and paprika and saute for 2 minutes or until fragrant.
Add the diced tomato, tomato paste, water and kidney beans. Bring to the boil.
Reduce heat to low and cook, covered, for 20 minutes.
Meanwhile to make the quesadillas, sprinkle half the cheese and half of the remaining 1 tsp of Mexican chili powder over one tortilla. Cover with another tortilla.
Heat remaining 1 tbs of oil in a pan. Place quesadilla in pan and fry for 2 minutes each side or until cheese has melted. Remove from pan and slice into 8 triangles as you would cut a pizza. repeat with remaining tortillas, cheese and mexican chili powder.
Uncover pan with chilli con carne, remove from heat, stir in coriander and season with salt and pepper. Divide chilli con carne among serving bowls and top with avocado and sour cream. Serve with quesadilla triangles and enjoy!