BBQ Bacon & Veggie Loaded Quesadillas

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the bacon and cook, stirring, until lightly browned, 3 minutes. Add the onion and zucchini and cook until softened, 3-4 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the drained sweetcorn, BBQ sauce and baby spinach leaves (reserve a handful for the salad) and stir until wilted, 2 minutes. Season to taste with salt and pepper.

Lay 1/2 the mini flour tortillas (see ingredients list) over two oven trays lined with baking paper. Divide the bacon mixture between the tortillas and sprinkle with the shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with a spatula.

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, roughly chop the cucumber and reserved baby spinach leaves. Halve the cherry tomatoes. In a medium bowl, combine the white wine vinegar with a drizzle of olive oil and a pinch of salt and pepper. Add the cucumber, chopped baby spinach and cherry tomatoes and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp!