Baked Tex-Mex Pork & Corn Quesadillas

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. 

• To the pan, add Tex-Mex spice blend and tomato 
paste. Cook until fragrant, 1-2 minutes.
• Add the water, carrot and sweetcorn. Simmer until 
carrot is softened, 2 minutes. 
• Season to taste with salt and pepper. 

TIP: Add a dash more water to loosen the filling, if 
needed.  

• Microwave mini flour tortillas on a microwave-safe 
plate in 10 second bursts until warmed through.
• Arrange tortillas on a lined oven tray. Divide pork
filling among tortillas, spooning it onto one half of 
each tortilla, then top with Cheddar cheese.
• Fold empty half of each tortilla over to enclose 
filling, then press down with a spatula. Brush  
(or spray) tortillas with olive oil, then season to taste 
with salt and pepper. 

Little cooks: Under adult supervision, lend a hand by 
assembling the quesadillas. Be careful, the filling is hot! 

• Bake quesadillas until cheese is melted and tortillas 
are golden, 10-12 minutes. 
• Spoon any overflowing filling and cheese back into 
quesadillas.
• In a large bowl, combine tomato, mixed salad 
leaves and a drizzle of olive oil and white wine 
vinegar. Toss to coat and season to taste.  

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