In a large frying pan heat oil over medium-high heat. Add mince and taco seasoning and cook for 4-5 minutes or until browned. Add corn and capsicum and cook for 3-4 minutes. Season and set aside to cool slightly.
Sprinkle ¼ of the cheese over one tortilla. Top with ¼ of the lamb mixture, then ¼ of the spinach. Top with another tortilla. Repeat with remaining tortillas, cheese, lamb mixture and spinach.
Heat a large non-stick frying pan over medium-high heat. Spray both sides of tortillas with olive oil. Cook for 1-2 minutes on each side, pressing down with a spatula and turning carefully, until crisp and golden. Set aside on a tray lightly covered with foil to keep warm. Repeat process with remaining tortillas.
Serve quesadillas cut into wedges with extra baby spinach, tomatoes, mayonnaise, coriander and lime wedges.
Tips
Lamb stir-fry strips or thinly sliced lamb steaks would also work well in this recipe.
Lamb mixture would also be great in tacos, salads or wraps.
For extra spice add a little fresh or dried chilli.
