Chicken & Bacon Quesadillas

SPICY! This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the bacon and chicken and cook, stirring, until browned, 4-5 minutes. Add the capsicum, grated carrot and sweetcorn and cook, stirring, until softened, 3-4 minutes. Add the Tex-Mex spice blend and cook, stirring, until fragrant, 1 minute. Stir through a small splash of water. 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 chicken 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, finely chop the cucumber and tomato. In a small bowl, combine the cucumber, tomato, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.