All-American Beef Brisket Quesadillas

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and onion, stirring, until tender, 2-3 minutes. Add tomato paste and All-American spice blend and cook until fragrant, 1 minute. • Add shredded beef and the water and cook, stirring, until slightly thickened, 4-5 minutes. • Remove from heat, then stir through the butter and season with salt and pepper.

TIP: Add a splash of water if the sauce looks dry.

• Arrange mini flourtortillas over a lined oven tray. Divide beef mixture among tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down with a spatula. Brush or spray tortillas with a drizzle of olive oil and season.

• Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese back into quesadillas. TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

• Meanwhile, halve snacking tomatoes. • Drain corn kernels. • In a medium bowl, combine snacking tomatoes, corn kernels and a drizzle of white wine vinegar and olive oil. Season to taste.