a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Heat a medium frying pan on medium-high heat (no oil).
c) Once the pan is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
d) Season with salt and pepper.

a) While the beef cooks, peel and grate the garlic (or use a garlic press).
b) Add the garlic, Central American style spice mix and tomato puree to the beef, then stir-fry for 1 min.
c) Stir in the water for the sauce (see ingredients for amount) and cook until thickened, 2-3 mins. Meanwhile, grate the cheese.
d) Once thickened, remove the pan from the heat and stir in the BBQ sauce. Taste and season with salt and pepper if needed.

a) Lay the tortillas onto a baking tray (2 per person) 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, pop the cider vinegar and olive oil for the dressing (see ingredients for amount) into a large bowl.
b) Season with salt and pepper, then mix together.
c) Chop the tomatoes into 1cm pieces and add them to the dressing.

a) Trim the baby gem, halve lengthways, then thinly slice widthways.
b) Just before serving, add the baby gem to the bowl of dressing and toss to coat.

a) When ready, share the BBQ beef quesadillas between your plates.
b) Serve with the salad alongside.
Enjoy!