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Ingredients

4 Angel Bay Premium Angus Beef Patties
1 tbsp olive oil
8 tortillas
½ iceberg lettuce shredded
2 C grated pizza cheese
6 gherkins finely sliced
140 g Proper Crisps Big Cut Dill Pickle lightly crushed
½ handful fresh parsley chopped

Hot Honey
3 tbsp runny honey
½ tsp chilli flakes
1 tsp apple cider vinegar

Preparation

Heat the olive oil in a non-stick frying pan over medium heat. Add the beef patties and cook for 4–5 minutes each side or until crisp and golden.

Transfer to a board and chop into small pieces. Wipe out the pan.

In a small bowl, mix together the honey, chilli flakes and apple cider vinegar to make the hot honey. Set aside.

Lay out tortillas and top with lettuce, half of the cheese, beef patty, sliced pickled gherkins and crushed crisps. Sprinkle over the remaining cheese, then top with the remaining tortillas to sandwich.

Return the frying pan to medium heat (wipe with a little oil if needed). Toast the quesadillas one at a time for 2–3 minutes each side, pressing gently, until golden and the cheese has melted.

Slice into wedges and drizzle with hot honey, scatter with parsley and pop a few extra crisps alongside.