CHEESY VENISON MINCE QUESADILLAS WITH CORN

• 500 g venison mince
• 1 large onion, chopped
• 1 green pepper, sliced
  
• ½ tin of whole kernel corn
  
• 1 tin peeled whole Italian tomatoes
  
• Harissa paste to taste (I had the version with dried rose petals in)
  
• 8 soft flour tortillas
  
• 2 cup grated mature Cheddar cheese
  

Fry up the mince, onion and green pepper in a little oil. Once the mince is browned add the corn kernels, tinned tomatoes and harissa paste. Gently simmer until the mixture does not have anymore liquid and the tomatoes are cooked away in the mince.
Check the flavour and add salt to taste.

Place one tortilla on a plate and spread a little of the mince over. Add a good sprinkling of grated Cheddar and place another tortilla on top.
Carefully lift and place onto a warm nonstick frying pan (I used an electric sandwich press).
Fry for a few minutes then remove to a plate and flip over to toast the other side.
Once done move to a plate and sprinkle with chopped spring onions to serve.