Method

• 1.
  For the spice mix, place all ingredients in a screw-top jar, fasten the lid and shake vigorously to combine. Set aside.
• 2.
  Heat half the oil in a large non-stick frypan over medium-high heat. Add the capsicum, onion and 1 1/2 tbs of the spice mix. Season with fine salt and cook, stirring frequently, for 3 minutes or until softened. Increase heat to high and add the spinach leaves. Cook, tossing frequently, for 2 minutes or until spinach wilts and mixture is almost dry. Transfer to a bowl.
• 3.
  Reheat same pan over high heat. Add the mince and remaining spice mix. Cook, stirring constantly to break up into small pieces, for 8 minutes or until light golden and mixture is dry and cooked. Add to spinach mixture and toss to combine.
• 4.
  Place tortillas on a work surface. Use half the cheese to sprinkle evenly over one side of each tortilla, then top with the chicken and spinach mixture. Top with the remaining cheese and fold tortillas in half to enclose, pressing down firmly to hold in place.
• 5.
  Wash and dry the same pan, then place over medium-low heat. Brush tops of tortillas with some of the remaining oil.
• 6.
  Cook two folded tortillas, oil-side down, for 1-2 minutes until golden and crisp. Lightly brush tops with more of the remaining oil, then carefully flip over. Cook, untouched, for 1-2 minutes until golden and crisp, filling is hot and cheese has melted. Transfer quesadillas to a heatproof board. Repeat process with remaining tortillas and oil. Use a serrated knife to cut each quesadilla in half.
• 7.
  In a medium bowl, roughly mash avocado and stir through sour cream. Serve quesadillas with lemon wedges, hot sauce and creamy avocado alongside.