Neven Maguire's Chipotle Beef Chilli Quesadillas

INGREDIENTS

• 1 Simply Better Irish Angus Diced Steak
• 2 Tbsp. Simply Better Spanish Extra Virgin Olive Oil
• 1 Large Red Onion, thinly sliced
• 1 Simply Better Irish Made Chipotle Sauce
• 1 Tin of Simply Better Italian Chopped Tomatoes
• 1 Carton Simply Better Organic Red Kidney Beans, drained
• 8 Simply Better Italian Piadina Romagnola IGP Alla Riminese
• 1 Packet Simply Better Mature Drinagh Cheddar Grated
• 1 Carton Simply Better Handmade Buttermilk Ranch
• 1 Carton Simply Better Handmade Roasted Tomato Salsa
• Sea Salt & Freshly Ground Black Pepper

DIRECTIONS

1. Remove the diced steak from the packaging and dry with kitchen paper. Leave on a plate for 30 minutes to come back to room temperature.
2. Preheat the oven to 170°C (325°F/Gas Mark 3). Heat a 2 litre casserole over a high heat. Season the diced steak. Add half the oil and sauté half the steak for 2-3 minutes until lightly browned. Transfer to a plate while you cook the remainder. Add the rest of the oil and sauté the onion for 8-10 minutes until golden and catching colour around the edges.
3. Tip the sealed diced steak back into the casserole pot and stir in the chipotle sauce and tomatoes. Bring to a simmer, then cover with a lid and cook in the oven for 1 ½ hours. Remove the casserole pot from the oven and stir in the kidney beans, then bake for another 30 minutes.
4. Remove the beef chilli from the oven and leave to relax for 10 minutes with the lid on. Meanwhile, preheat a griddle pan over a high heat. Soften the Piadina for 30 seconds on each side, then divide the chipotle beef chilli on to half of each one. Scatter over the cheddar and flip over to enclose. Reduce the heat to medium and cook each quesadilla for 5-6 minutes, turning occasionally until crisp and nicely marked. Keep warm in a low oven while you cook the remainder
5. Cut each quesadilla into quarters and arrange on plates with small bowls of the buttermilk ranch and roasted tomato salsa for dipping to serve.

Top Tip: This chilli would also be delicious served with Simply Better Organic Basmati rice with a sprinkling of fresh coriander on top. To make the chilli a little looser add the whole carton of kidney beans without draining off the water.