1

Heat half the oil in medium saucepan; cook beef, stirring, until browned, remove from pan. Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens.

2

Return beef to pan with sauces, cumin, coriander and oregano; cook, stirring, 2 minutes.

3

Add undrained tomatoes then stir in salsa, beans and chickpeas; cook, uncovered, 10 minutes.

4

Meanwhile, make quesadillas. Serve chilli with quesadillas.

For quesadillas:

1

Divide the cheese between two tortillas; top with remaining tortillas, pressing firmly to seal.

2

Heat butter in medium frying pan; cook until browned both sides. Cut each quesadilla into quarters.