Venison Quesadillas

Method

1. FILLING - Finely dice capsicum and onion. Heat oil in a large frying pan on medium-high. Cook capsicum and onion until soft (3-4 minutes). Add mince and cook, breaking up with a wooden spoon, until browned all over.
2. Crumble in stock cube, then add cumin, garlic powder, paprika and oregano. Cook for 30 seconds. Stir in tomato paste, chilli beans and water. Simmer for 5 minutes (add a little extra water if mixture dries up too much). Season to taste with salt and pepper.
3. QUESADILLAS - Preheat oven to 100ºC fan bake. Lay the tortillas out on a work surface. Sprinkle approximately half of the mozzarella and cheddar on one half of all the tortillas. Top with corn kernels, then spoon the filling on top. Add remaining cheese. Fold the other half of each tortilla over to enclose (forming 8-10 quesadillas).
4. Spray a large frying pan lightly with cooking oil spray on medium heat. Cook quesadillas in batches, pressing down lightly, for about 2 minutes each side (flip over the folded edge), until cheese has melted and tortillas are crisp. Place on a rack set over an oven tray and keep warm in oven while you cook the rest.
5. SERVE - Finely dice onion and crush garlic. Place in a bowl with the avocado and cumin. Add a squeeze of lime and a little salt and pepper; mash well to make guacamole.
6. Serve quesadillas with guacamole, sour cream, coriander and remaining lime wedges.