Tex-Mex Beef and Corn Quesadillas

Prepare the vegetables: Wash 1 medium red bell pepper, remove the stem and seeds, and finely dice it. Drain 1 cup of canned sweet corn thoroughly.

In a medium bowl, combine the 1 lb of leftover Lebanese-spiced ground beef (reserved from Day 1), the drained 1 cup of sweet corn, the diced red bell pepper, 1 tsp chili powder, and 0.5 tsp ground cumin. Mix thoroughly to evenly distribute the seasonings and vegetables.

Lay out 8 flour tortillas on a clean work surface. Sprinkle 1 cup of the shredded Monterey Jack cheese evenly over one half of each tortilla.

Spoon the beef and corn mixture evenly over the cheese-covered half of each tortilla (approximately 1/2 cup of filling per tortilla). Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the filling, then fold each tortilla in half to enclose the filling, creating 8 half-moon quesadillas.

Melt 0.5 tbsp of butter in a large skillet over medium heat. Place 2 quesadillas in the skillet and cook for 3 to 4 minutes until the undersides are golden brown and crisp.

Carefully flip the quesadillas and cook for another 3 minutes, until the second side is crispy and the cheese inside is completely melted. Repeat this process in batches with the remaining 1.5 tbsp of butter and the remaining quesadillas.

Cut each toasted quesadilla into wedges and serve immediately while warm.