Makes 1 quesadilla
2 tortilla wraps 250g lean beef mince ¼ red onion, finely chopped Crinkle cut gherkins 8 slices Monterey jack French's mustard
In a frying pan add 1 tbsp oil and add the mince. Season with salt & pepper and move around the pan to cook but don't break up into small pieces- keep it chunky. Remove once the beef is just cooked through- this should only take a minute or two. Place half the cheese onto the base of the flatbread. Place ¼ of the cooked mince on top then scatter over the finely chopped onion and gherkins. Squeeze over some mustard before covering with the remaining cheese. Cook on each side for a couple of minutes in a large frying pan or until piping hot and the cheese has melted. Serve right away.