Smokey BBQ Pork Quesadillas

Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. Return the frying pan to a high heat with a drizzle of olive oil. Once hot, cook the pork mince, celery and remaining onion, breaking the mince up with a spoon, until browned, 4-5 minutes. Reduce heat to medium, then add the garlic and all-American spice blend. Cook until fragrant, 1 minute. Remove from the heat. Stir through the tomato paste, BBQ sauce and the water. Season with salt and pepper.

TIP: Cover the pan with a lid if the kernels are “popping” out.

Arrange the tortillas on a lined oven tray. Divide the pork mixture among the tortillas, spooning it onto one half of each tortilla. Top with the shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling, then press down with a spatula. Brush or spray the tortillas with a drizzle of olive oil, then season.

Bake the quesadillas until the cheese is melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing pork filling and cheese back into the quesadillas.

TIP: Place a sheet of baking paper and another oven tray on top of the quesadillas if they unfold during cooking.

While the quesadillas are baking, roughly chop the baby spinach leaves. Drain the pickled onion. To the bowl with the charred corn, add the spinach, pickled onion and a drizzle of olive oil. Toss to combine. Season to taste.