Steak Quesadillas - cooking recipe

Ingredients

6 None rump steaks (about 120g each)
1 None shallot, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 None red chilli, deseeded and cut into fine strips
2 None large avocados, peeled, stoned, flesh mashed with a fork
1/2 None lime, juiced
6 None flour tortillas
3 None red onions, peeled and cut into thin rings
10 None spring onions, thinly sliced
300 g canned sweet corn
300 g canned kidney beans, drained and rinsed
240 g Cheddar, grated
6 tbsp soured cream

Preparation

Preheat the broiler. Season the steaks then broil for 3 mins on each side, checking for doneness. Allow to cool, then cut into strips.
For the guacamole, mix the shallot, garlic, chili, avocados and lime juice. Season.
To build the quesadillas, lay the tortillas on a clean work surface. Arrange the steak strips over 1/2 of each tortilla and top with the red onions, spring onions, corn, kidney beans and cheese. Fold in 1/2.
Heat a griddle and cook the quesadillas until browned on both sides and the cheese is melted. Cut in 1/2 and serve with the guacamole and sour cream.