a) Preheat your oven to 220°C/200°C fan/gas mark 7.

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

c) Trim the carrot, then coarsely grate (no need to peel).

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the beef mince, carrot and onion. Fry until the beef is browned, 5-6 mins. Use a spoon to break up the mince as it cooks.

c) 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) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Grate the Cheddar cheese. 

c) Once the beef has browned, drain and discard any excess fat.

d) Stir the garlic and Central American style spice mix into the beef, then cook for 1 min.

a) Stir the beef stock paste, tomato puree, ketchup, sugar and water for the sauce (see pantry for all three amounts) into the pan.

b) Bring to the boil, then simmer until the sauce has thickened, 1-2 mins.

a) Meanwhile, lay the tortillas (3 per person) onto a lightly oiled baking tray and spoon the beef filling onto one half of each one. 

b) Top with the grated cheese, then fold the other side over to make a semi-circle. Press down to keep together. Rub a little oil over the top of each one. 

c) Bake your quesadillas on the top shelf of your oven until golden, 8-12 mins.

a) When everything's ready, share the cheeseburger quesadillas between your plates. 

b) Serve with the burger sauce for dipping and the rocket on the side.

c) Drizzle some olive oil over the rocket leaves to finish.