a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve, peel and chop the red onion into small pieces. 

c) Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the chorizo, onion and beef mince and fry until the beef has browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) While the beef and chorizo cooks, peel and grate the garlic (or use a garlic press). Grate the cheese. 

b) Once the beef is browned, add the garlic, Central American style spice mix and tomato puree. Stir-fry for 1 min. 

c) Stir in the water for the sauce (see pantry for amount) and cook until thickened, 2-3 mins.

d) Once thickened, remove from the heat and stir in the BBQ sauce. Taste and season with salt and pepper if needed.

a) Lay the tortillas (2 per person) onto a lightly oiled baking tray and spoon the beef filling onto one half of each one.

b) Top with the cheese, then fold the other side over to make a semi-circle. Press down to keep together.

c) Rub a little oil over the top of each one.

d) Bake your quesadillas on the top shelf of your oven until golden, 5-7 mins.

a) While the quesadillas bake, halve the baby plum tomatoes.

b) Pop the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts) into a large bowl and toss through the tomatoes. Set aside for later.

c) Season with salt and pepper, then mix together.

a) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

b) Just before serving, toss through the tomatoes to coat.

a) When ready, share the BBQ beef and chorizo quesadillas between your plates.

b) Serve with the salad alongside.

Enjoy!