Cheesy Double Tex-Mex Pulled Pork & Corn Quesadillas

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook corn kernels and onion, until lightly browned, 4-5 minutes. • Add pulled pork, Tex-Mex spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Stir in the water and the butter and cook, until combined, 1-2 minutes. Season to taste. TIP: Add a splash more water if the filling looks dry! TIP: Cook pulled pork in batches if your pan is getting crowded.

• Arrange tortillas over a lined oven tray. Divide pulled pork mixture 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 and press down with spatula. • Brush or spray tortillas with a drizzle of olive oil and season.

• Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. • Spoon any overflowing filling and cheese back into quesadillas. TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

• Meanwhile, in a medium bowl, combine spinach, spring onion, tomato, a drizzle of white wine vinegar and olive oil. • Season to taste.