Heat the oven to 160/fan 140/gas 3. Heat a little oil in a pot over a medium-high heat. Add half of the red onion and fry for 3-4 mins to soften. Add the beef mince and fry for 3-4 mins until it's coloured all over, breaking it up with a spatula. Add the Quesadilla Paste and half of your chopped tomatoes and mix well. Let it cook for 5 mins. If you're putting black beans in your quesadilla filling, stir them into the mince now.

For the salsa, put the other half of the red onion into a bowl along with the rest of your chopped tomatoes and mix in the Pico de Gallo Salsa. Keep aside. For your dipping sauce, mix the Mexican BBQ Sauce into your soured cream and keep aside.

Get out your largest frying pan and heat a little oil in it over a medium heat. Place a tortilla in the pan and sprinkle grated cheese over half of the tortilla. Spread a spoonful of the beef mince onto the cheese covered half of the tortilla. Add some of your Pico de Gallo salsa into the quesadilla if you like.

Top with more cheese and fold the other side of the tortilla onto the fillings side to make a half-moon shape. You can flatten the quesadilla with a spatula to help it stick together. Carefully flip the quesadilla over and let it cook on the other side for 2 mins, until lightly browned and crisp. Remove it from the pan and place in the oven on a tray to keep warm while you cook the others. Repeat with the rest of the tortillas!

When ready, cut the tortillas into wedges and serve with your salsa and your dipping sauce and some guacamole (if having).