Mexican Pulled Pork Quesadillas

SPICY: The spice blend is spicy, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion (reserve some for the salsa if you like) and carrot and cook, stirring, until softened, 5 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the water and mild chipotle sauce and stir to combine. Add the pulled pork and stir to coat. Cook until heated through, 2 minutes.

Lay 1/2 the mini flour tortillas (see ingredients list) over an oven tray lined with baking paper. Divide the pulled pork mixture between the tortillas and top with shredded Cheddar cheese. Top with the remaining tortillas and gently press down to seal. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper. Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes.

While the quesadillas are baking, wipe out the frying pan and return to a high heat. Drain the sweetcorn and add to the pan. Cook, tossing, until golden and lightly charred, 5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid or foil if the kernels are “popping” out.

Roughly chop the coriander and tomato. Add the coriander, tomato, any reserved red onion, white wine vinegar and a drizzle of olive oil to the bowl with the corn. Stir to combine.